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
Lemon shortbread recipe with lemon icing | EASY lemon cookies recipe
Sometimes it is the simplest things that pack the biggest punch. Lemon. Shortbread. Lemon icing. Sounds simple…except there is nothing simple about the taste explosion when the sunshine zest of brilliant lemons fuses with a golden butter crumbling shortbread wearing a sweet lemon crown of exquisite white icing. Seriously, these cookies are dangerous. Take one bite and you will not be able to avoid finishing the first cookie with your hand already reaching out for the second one. Easy to make; impossible to resist. What a winning formula for biscuits that can decorate morning coffee, afternoon tea or a naughty after dinner indulgence with some zesty lemon sorbet. New to cookie making? Try this recipe, people will think you are professionally trained. ???? Don’t forget to tag me on Instagram @bakabeecom if you make it! :))
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↳Cake flour
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➡️ Ingredients
???? Preheat the oven at 170°C
???? Lemon shortbread
150g unsalted butter (soften)
55g icing sugar (sifted)
1 freshly grated lemon zest
60ml freshly squeeze lemon juice
255g cake flour (sifted)
2 tbsp cornstarch
???? Lemon icing 75g icing sugar (sifted)
1 tbsp freshly squeeze lemon juice
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???? ???? Video filmed and edited by Bakabee
#bakewithbakabee #shortbreadcookies #lemoncookies
HolliDay AnyDay: Easy Breezy Kitchen - Lemon Thyme Cookies
Lemon Thyme Olive Oil Cookies
makes 2 1/2 dozen
These have a nice light texture and a fruity lemony-olive oil taste. Changing out the egg for
arrowroot makes them vegan-friendly and doesn’t sacrifice any flavor at all!
2/3 cup olive oil
1 cup granulated sugar
1 egg (to make vegan see below)*
2 1/2 teaspoons vanilla
3 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely minced thyme
Demerara sugar for rolling
Preheat oven to 375 degrees.
Line two cookie sheets with parchment paper.
Combine olive oil, sugar, egg (or arrowroot substitution), vanilla, lemon zest and juice and mix until combined. Add flour, baking soda, baking powder and salt and mix to combine.
Stir in thyme. Using your hands, form into apprx one inch balls. Pour demerara sugar onto a plate or into a shallow pan. Drop balls into the sugar and roll to coat each ball.
Place balls on prepared baking sheets about 1 1/2 inches apart. Using a flat bottomed
measuring cup or drinking glass lightly press each ball to flatten slightly.
Bake 10-15 minutes until just lightly darkened. Cool on a wire rack.
Vegan-friendly version
Eliminate the egg and add:
2 tablespoons arrowroot powder whisked into 2 tablespoons water
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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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
Lemon Thyme Cookies 百里香檸檬餅乾 | Apron
Lemon Thyme Cookies 百里香檸檬餅乾 | Apron
無鹽奶油 unsalted butter 50g / 1/4cup
糖霜 icing sugar 40g / 5Tbsp
蛋黄 egg yolk 1
柠檬皮 lemon rind 1/2tsp
柠檬汁 lemon juice 1tsp
百里香 Thyme 1Tbsp
低筋面粉 cake flour 100g / 3/4cup
摄氏170 / 华氏340 烤 15-17分钟
Bake at 170°C / 340°F for 15-17 minutes
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