Lemon Thyme Shortbread

Lemon Thyme Shortbread
Makes about 3 and half dozen cookies
These are the perfect little treat to accompany a cup of afternoon tea. The citrus flavor of the fresh thyme blends well with the lemon zest and fresh ginger slightly offsetting the sweetness in these cookies. I know it may seem odd to ad herbs into your cookies batter but I promise you’ll love and the little green flecks through out the cookies give them a slightly festive look. The logs of dough, if well wrapped, can be kept frozen for up o a month. Bake on log today and keep the other in the freezer for those last minute guests or a quick pick-me-up!

3 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp fresh thyme, chopped
1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest
1 tbsp fresh ginger, grated
1 egg
2 tbsp lemon juice
milk, for brushing

In a medium sized bowl, sift together flour, baking powder and salt. Stir in chopped thyme and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter, sugar, zest and ginger until fluffy. Add in egg and lemon juice, scraping down the sides of the bowl after each addition. With the mixer on slow add in the flour mixture and blend until dough comes together.

Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).

Preheat oven to 325 F.

Unwrap dough and slice into thin wafers, no more than a 1/4 inch thick, and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden. Let cookies cool on backing sheet for 5 minutes before transferring them to a cooling rack.

Cookies can be stored in an air tight container for a week, or in the freezer for up to a month.