I love anything lemon but especially can’t resist lemony sweets. In the heart of winter, lemony flavors whisper spring is around the corner and really lift the spirits. In this interesting cornmeal shortbread cookie, sweet meets savory. The lemon is paired beautifully with thyme in a very flaky shortbread dough sweetened with honey. Cut them in fun shapes. Perfect with a cup of tea. If life gives you lemons, make lemon~thyme shortbreads!
Lemon~Thyme Shortbread Cookies
Adapted from Better Homes and Garden
- 1 3/4 c unbleached flour
- 1/2 c powdered sugar
- 1/4 c yellow cornmeal
- 1 t thyme or lemon thyme leaves
- 1 t fine lemon zest
- 2 T honey
- 3/4 c unsalted butter
- coarse sugar for finishing, optional
- Preheat at oven to 325F. Line a cookie sheet with parchment paper.
- In a large bowl, mix the flour, cornmeal, powdered sugar, lemon zest, thyme. Drizzle with honey.
- Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Turn the mixture onto your prepared bang sheet and using your hands, pat the mixture into a 9 inch square. Using a pastry wheel or sharp knife, score the dough into desired shapes but not cut through. I used heart shape cookie cutters but wasted a lot of dough. If cutting square cookies, your yield will increase to 3 dozen cookies. Sprinkle with coarse sugar if using.
- Bake in the middle rack for 25 minutes until golden. While the cookies are warm, recut them. Cool.
- Can be frozen for up to 3 months or stored at room temperature for up to 3 days.