Christmas Thyme Cookies

Rating: 3.43 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
  • 14 Ratings

Lemon peel and fresh thyme come together to give these Christmas cookies a sweet, yet unexpected taste. Finish with a light dusting of green sanding sugar for a professional look.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
35 mins
bake:
6 mins at 350° per batch
Servings:
36
Yield:
36 cookies
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350°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.

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  • 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.

To Store:

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

Per Serving:
48 calories; total fat 3g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 7mg; sodium 23mg; potassium 6mg; carbohydrates 6g; fiber 0g; sugar 2g; protein 0g; trans fatty acid 0g; vitamin a 82IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 2mg; iron 0mg.
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Reviews

14 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Anonymous
Rating: 2 stars
04/15/2017
The cookie's flavor is just "okay". I was excited to make them, but I was disappointed at the result. The dough was very dry, and it turned out, so was the cookie, and not nearly as tasty as I expected. It took longer to cook than stated (I have a very new stove and it is accurate), and it made half as many cookies as the recipe stated and had difficulty getting to the measurements (divide dough into 3 sections etc.).
Suzanne Jara-Almonte
Rating: Unrated
12/15/2014
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).
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