Lemon-Thyme Shortbread Cookies

Jan 2, 2002

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Makes 12 cookies

1 stick butter, softened
1½ tablespoons finely minced lemon zest
1/3 cup powdered sugar
1¼ cups all-purpose flour
1 tablespoon chopped fresh thyme leaves (preferably lemon thyme)
1 tablespoon honey

1. In a mixing bowl with an electric mixer, beat the butter, lemon zest and powdered sugar until light and fluffy. Add the flour and thyme and mix until just combined. Add the honey and mix until the dough just comes together.

2. With lightly floured hands, roll the dough into a 2-inch-round cylinder and wrap tightly in plastic wrap. Refrigerate until well chilled.

3. When ready to bake, preheat oven to 375 degrees. Slice the dough evenly into 12 slices with a sharp knife and place the rounds on a baking sheet. Bake shortbread in the middle of oven approximately 10 minutes, or until the bottoms of the cookies are pale golden. Remove from the oven and transfer cookies to a cooling rack.