I think these cookies are the perfect accompaniment to a cuppa and a show about the lives of British aristocracy and their servants. They straddle the line between sweet and savory with the addition of thyme and are perfect for a sunny (or cloudy) afternoon.
Lemon-Thyme Shortbread Cookies (makes 12 cookies)
Adapted from Southern Living Cookbook
2 1/4 c all-purpose flour
1/8 tsp salt
1 c unsalted butter, softened
1/2 c sugar
1/8 tsp lemon extract
1 tbs chopped fresh thyme leaves
1 tbs lemon zest
- Preheat oven to 275º. Combine flour and salt in a small bowl. In a large bowl, cream butter until fluffy. Add the sugar and beat to combine. Stir in lemon extract, chopped thyme, and lemon zest. Gradually beat in the flour on low speed until just incorporated.
- Chill dough in the freezer for 5-10 minutes. Pat out chilled dough on a floured surface to 1/2" thick. Cut out cookies with a 3-inch cutter. Pat out the scraps once and cut out cookies. Additional scraps may be baked without cutting with the cookie cutter.
- Bake 43-45 minutes or until the cookies have browned a little on the edges. Let cool on wire racks. Serve cool with tea.