Christmas Thyme Cookies
- Preheat oven to 350 degrees F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, and lemon juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Form dough into a ball and knead until smooth.
- Divide dough into three portions. On a lightly floured surface, roll one portion at a time into a 6x4 1/2-inch rectangle. Using a fluted pastry wheel, cut dough into 1 1/2-inch squares. Place squares 1-inch apart on an ungreased cookie sheet. Sprinkle with sanding sugar.
- Bake for 6 to 8 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Christmas Thyme Cookies)
- Per serving:
- 48 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 7 mg chol.,
- 23 mg sodium,
- 6 g carb.,
- 0 g fiber,
- 2 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Suzanne Jara-Almonte 830 Days Ago
This cookie has a wonderful flavor, however, something went wrong with the recipe. The cookies came out far too tender as they fell apart. I used 8 oz of Kerrygold butter, but can't imagine the type of butter matters. I found similar recipes online that used up to 3 cups of flour. Suspect this is the problem as the dough was far too sticky and required the addition of more flour (yet they were still too crumbly).