Had a great time with my friend, Christy Case Keirn, who came for lunch today. Tablescape and more details to come later. I had planned on making lemonade cookies with lemonade frosting, but I got really busy and didn’t get around to it. My backup plan was to make lemon sugar cookies, but they had to be chilled for an hour.
Oh, did I mention that I remembered that I wanted to make these cookies at 10 a.m. and I was expecting Christy at noon? Oh, and I needed the oven from 11:00 to noon for the entree? So, that left me with one hour to get the cookies done.
Well, never fear. I had the perfect recipe, which I have posted before, however I have made a few changes. The cookie of the day was Lemon Thyme Cookies!
Check out today’s lagniappe for this recipe and today’s addition to:
Today’s Lagniappe: Lemon Thyme Cookies
I still had thyme in the garden. I didn’t have the scalloped edge cutter so I just used a pizza cutter. Maybe not as pretty, but it got the job done and they were just as delicious. I also used 2 tablespoons of lemon juice and a little extra zest for a little extra lemon flavor, cause I was just in that kind of mood. 🙂
* 1/2 cup butter, softened
* 1/4 cup granulated sugar
* 1 tablespoon snipped fresh thyme
* 2 teaspoons finely shredded lemon peel
* 1 tablespoon lemon juice
* 1-1/4 cups all-purpose flour
* Coarse sugar or granulated sugar
1. Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, and lemon juice. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.
2. Divide dough into three equal portions. Roll each portion into a 6×4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.
3. Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool. Makes 36 cookies.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.