DIY Lemon Thyme Shortbread Cookies Burpee Recipe
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Use some of your very own fresh herbs to share a sweet snack with everyone -- while having a unique dessert unlike your average cookie. Using our Burpee Thyme, we came up with this Lemon Thyme Cookie, and trust us, once you try it you won't be able to get enough!
For more DIY Burpee recipes, visit us at burpeehomegardens.com.
Lemon Thyme Cookies
Delicately scented Lemon Thyme Cookies are flaky shortbread style cookies that melt in your mouth providing a refreshing taste for a simple dessert. Recipe shared with permission granted by Leslie Budewitz, author of KILLING THYME. For the full recipe please visit:
Westgold Recipes: Lemon Thyme Shortbread
A light zesty twist on a classic shortbread recipe. Iced and wrapped in cellophane these biscuits make beautiful gifts too.
Full recipe available on our website:
Recipe Lemon Thyme Olive Oil Cookies
Recipe - Lemon Thyme Olive Oil Cookies
INGREDIENTS:
●2 cups all-purpose flour
●1 cup sugar
●1/2 teaspoon baking soda
●1 teaspoon freshly ground black pepper
●1 tablespoon chopped fresh thyme leaves
●1/2 cup extra-virgin olive oil
●3 tablespoons milk
●1 large lemon, zested and juiced
Lemon Meltaway Cookies Made with REAL Lemons
Bright and citrusy lemon meltaway cookies will truly melt in your mouth! My recipe is simple yet so flavorful. Just seven ingredients!
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
¾ cup granulated sugar (150g)
2 Tablespoons fresh lemon zest
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch
½ teaspoon salt
Lemon Icing
1 ¾ cups powdered sugar (220g)
2 Tablespoons fresh-squeezed lemon juice
Lemon zest for garnish, optional
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Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
01:53 In a large mixing bowl, combine butter, sugar, and lemon zest and use an electric mixer to cream until light and fluffy.
03:37 In a separate, medium sized bowl, whisk together flour, cornstarch, and salt.
04:01 Gradually add dry ingredients to wet, stirring until completely combined.
05:03 Scoop dough into 1 Tablespoon-sized balls, rolling gently between your palms to create a smooth ball. Place on baking sheet, spacing cookies at least 2 inches apart.
05:50 Transfer to center rack of 350F (175C) oven and bake for 8-10 minutes.
06:15 When cookies are finished baking, immediately use a clean, flat surface to lightly flatten the surface of each cookie (a measuring cup or glass works well). Allow cookies to cool completely before adding lemon icing.
Lemon Icing
06:47 In a small mixing bowl, whisk together powdered sugar and lemon juice until completely combined and smooth. Mixture should be slightly thick and, when the whisk is lifted, should ribbon back into the bowl and hold its shape for several seconds before dissolving back into the bowl. If your icing is too thick, add more lemon juice. If it’s too thin, add more sugar.
07:57 Spoon a small amount of glaze onto the completely cooled cookie, and use the back of the spoon to spread evenly over the top. If desired, garnish with lemon zest.
09:35 Allow cookies to sit until glaze is firm before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.
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Chewy lemon and thyme cookies
Chewy lemon and thyme cookies
Preparation time less than 30 mins / Cooking time 10 to 30 mins /
Serves Makes 10 / Dietary Vegetarian
Ingredients
150g/5oz ground almonds
1 tbsp arrowroot
¼ tsp salt
¼ tsp bicarbonate of soda
4 tbsp maple syrup
½ tsp thyme
1 tbsp grated lemon zest
Method
(1) Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.
(2) Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs.
(3) Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough.
(4)Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie.
(5) Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle.
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