Recipes and Cooking Lemon-Thyme Cookies 3.6 (21) 2 Reviews The subtle sweetness of these cookies adds to the well-paired flavor combination of lemon, cardamom, and fresh thyme. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 12 mins Total Time: 47 mins Servings: 36 Ingredients ½ cup butter, softened ¼ cup granulated sugar 1 tablespoon snipped fresh thyme 2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice ¼ teaspoon ground cardamom 1 ¼ cup all-purpose flour Coarse sugar or granulated sugar Directions Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice, and cardamom. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball. Divide dough into three equal portions. Roll each portion into a 6x4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets. Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool. Makes 36 cookies. Tips Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Rate it Print