How To make Lemon Thyme Cookies
1 cup butter
2 large eggs
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 1/2 cups flour
3 tablespoons dried lemon thyme or twice as much fresh --
minced
Sift together flour, cream of tartr and salt. Cream butter with sugar, add eggs and mix well. Work in flour mixture until well blended, stir in lemon thyme. Chill for 4 hours, or overnight. Roll into walnut sized balls. Bake on greased cookie aheet about 10 minutes at 350F.
How To make Lemon Thyme Cookies's Videos
Patrick Ryan's Lemon & Thyme Custard Creams
We are so excited to have more Patrick Ryan recipes for you thanks to a sponsorship with Kenwood!
This is Patrick's twist on custard cream cookies. Delicious shortbread flavoured with lemon zest and a hint of fresh thyme, then filled with a delicious vanilla crème patisserie.
You can find the written recipe here
Lemon Tea Cookie Recipe
These Citrus Tea Thyme Cookies are light and crumbly, with a hint of citrus and earthy thyme–enjoy with a cup of afternoon tea or coffee, or delight your guests at birthday parties and holiday celebrations! Fresh lemon juice and lemon zest add a bright citrus aroma to these dainty cookies, while thyme and vanilla balance out the flavor profile of this well-rounded treat.
Follow along with the video to learn exactly how to make homemade citrus tea thyme cookies with delicious lemon icing! To form the cookie dough, use an electric mixer to combine ingredients including butter, brown sugar and salt with flour, cornstarch and baking powder. For the fresh aromatics that make these cookies so unique, you'll also want to add lemon juice, lemon zest and fresh thyme to the mixture.
Once your cookie dough is formed, use a cookie cutter to form evenly sized cookies and bake in the oven until gold brown. Top off these thyme tea cookies with a delicious lemon glaze and extra lemon zest, if preferred. Enjoy them with your favorite tea or hot beverage for a sophisticated afternoon treat.
Citrus Tea Thyme Cookies Recipe:
Ingredients Used:
Cookies
Unbleached White Fine Pastry Flour
Cornstarch
Baking Powder
Baking Soda
Daytime Kitchen: Lemon Thyme Cookies
Daytime Kitchen: Lemon Thyme Cookies
Lemon, Thyme And Nectarine Ginger Cream Biscuits
Lemon creams are out, festive Nectarine Creams are in! Ginger biscuits filled with refined sugar-free nectarine jam & thyme cream cheese.
A refined-sugar free Nectarine jam using nectarines and honey is the “cherry on top” or should we say filling to your sandwich in these biscuit bites. A sweet, tangy nectarine flavoured with a lemon & thyme cream cheese squished between delicious ginger biscuits. A perfect bite-size snack for your Summer or Christmas picnic.
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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lemon thyme shortbread | baking with brie
Ingredients:
Cookies:
2 sticks unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1-2 tablespoons lemon juice
Glaze:
2 cups powdered sugar
3-4 tablespoons fresh lemon juice
Fresh thyme leaves for topping
For the Cookies:
In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat softened butter and sugar together on medium-high speed for 1-2 minutes or until light and fluffy. Add the lemon zest and vanilla extract and mix again for another minute. Scrape down the sides of the bowl and add flour and salt, beating until combined. Add lemon juice, a tablespoon at a time until it hold together when pressed.
Wrap dough in a disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. If the dough is very hard when removed from the fridge, let it sit out for 15 minutes until to softens.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough out to 1/4 inch thickness and use a cookie cutter to cut out shapes. You will want to use plenty of flour on your rolling pin so the dough won’t stick. Transfer cookies to the lined baking sheet and bake for 14-16 minutes or until lightly golden on the edges. Turn the cookies in the oven halfway through. Transfer to a cooling rack and let cool completely before glazing.
For the Glaze:
In a bowl, whisk together the powdered sugar, and lemon juice until smooth. Use an offset spatula to spread the glaze and top with thyme leaves.
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