Thyme Lemon And Sea Salt Shortbread Food

LEMON THYME SHORTBREAD

Steps:

• Sift together flour, baking powder and salt. Stir in chopped thyme.
• Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.
• Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).
• Preheat oven to 325 F.
• Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.
• Just Enjoy.

THYME AND LEMON SAVOURY SHORTBREAD

Steps:

• Stir together the flour, salt, lemon zest and thyme.
• Rub in the butter with your fingertips to form a breadcrumb-like consistency.
• Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
• Knead a couple of times then wrap and place in the fridge for half an hour.
• Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
• Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
• Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.

LEMON THYME SHORTBREAD COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, use an electric hand mixer on medium speed to cream together the butter, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, then add the egg, McCormick® Vanilla Extract, lemon zest, and lemon juice, and mix until fully combined, about 3 minutes.
• Add the flour, salt, and McCormick® Dried Thyme Leaves, and mix on low speed until the dough comes together.
• Transfer the dough to a sheet of parchment paper and use the parchment to roll the dough into a log about 10 inches long and 2 inches wide. Chill the dough in the refrigerator for 1 hour.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Slice the log crosswise into ½-inch-thick rounds. Place the dough rounds on the prepared baking sheet, spacing about 2 inches apart.
• Bake the cookies for 12 minutes, or until the edges are golden brown. Transfer to a wire rack and let cool for 10 minutes.
• Make the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth.
• Dip the tops of the cookies in the icing or spread the icing over the cookies, then return to the wire rack. Zest the lemon lightly over each cookie. Let the glaze set for about 30 minutes before serving.
• Enjoy!