Easter weekend is one of my favorite times during the year. Here in Texas rebirth of spring has begun with wildflowers, roses and much more. The air is scented with blossoming tree flowers and fresh cut grass. In my kitchen rich stews, soups and gooey desserts are being replaced with lighter fare; the likes of roasted lamb, blanched vegetables and light crisp cookies.
This cookie recipe represents spring with it's touch of herb and citrus tang. It's perfect for a light dessert with coffee or afternoon tea. It's one of my favorites and a keeper! Hope you think so too.
INGREDIENTS
4 C all-purpose flour
2 Tbsp fresh lemon thyme leaves
1 Tbsp lemon zest
1 lb or 4 sticks of unsalted butter, softened
1/2 C powdered sugar
1/2 C granulated sugar
PROCESS
Preheat oven 300F
Sift flour into a medium bowl. Add thyme and zest. Set aside. In a large mixing bowl cream butter and sugar until light and fluffy. Gradually add flour mixture until well blended. Spread dough evenly between 2 9" round cake or tart pans. Press until the surface is even and as smooth as possible. With a knife, score dough into 8 triangles. With a fork gently press each triangle 3x’s w/ tongs symmetrically. Bake on for 35 to 45 minutes on center rack turning halfway through. Bake until golden. Remove from oven and let set for 5 minutes. Take knife and fork an repeat scoring. Let cool completely and score once again and begin removing triangle shortbread with an offset spatula.
Yields 16 cookies.
Scored Shorbread