lemon and thyme shortbread cookies

I have nothing other to say than you should really bake these, which is momentous, considering half the time I can’t shut myself up.  Not too sweet, a hint of lemon and thyme, a light, flaky, buttery cookie, what more is there to say, apparently nothing.

Lemon & Thyme Shortbread Cookies

1 1/2 c flour

1/4 c superfine sugar

1 stick + 3 tbsp/4 oz + 3 tbsp butter (softened) I also made a version of this replacing the 3 tbsps of the butter with 3 tbsp Agave instead, which was delicious, less of a shortbread texture and more of a cookie

3 tbsp cornstarch

1/2 tsp salt, 1 tbsp lemon zest, 1 tbsp fresh thyme leaves

Oven 300F

Sift dry ingredients together, cream butter and sugar until pale and fluffy, add dry ingredients, lemon zest and thyme leaves, combine (add agave here).   The mixture will be quite dry and crumbly but it will come together once you work it with your hot little hands.

Press it together into a ball,  divide it in half, it’s easier to work with this amount at a time.  Roll out (I dust my pin with a little cornstarch not flour so it does not make it drier), to a 1/4 – 1/2 inch thickness cut as desired, (I used a 2 inch cookie cutter), prick tops with fork.  Place on a greased baking sheet, bake 25-30 mins until pale golden.

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