Lemon-Thyme Icebox Cookies

Lemon-Thyme Icebox Cookies Recipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps

 

Fragrant thyme and lemon zest brighten the flavor of these delicate Lemon-Thyme Icebox Cookies.

Yield:

Yields: 24 2-inch cookies (serving size: 2 cookies)

Recipe Time

Prep: 15 Minutes
Chill: 2 Hours
Bake: 15 Minutes

Nutritional Information

Calories 135
Fat 8 g
Satfat 5 g
Protein 1 g
Carbohydrate 14 g
Fiber 0.0 g
Cholesterol 38 mg
Sodium 56 mg

Ingredients

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
6 tablespoons sugar
1 tablespoon finely chopped fresh thyme leaves or 1 tsp. dried thyme
1 teaspoon grated lemon zest
1 large egg yolk

Preparation

1. In a medium bowl, whisk flour, baking powder and salt.

2. In a large bowl, beat butter, sugar, thyme and lemon zest with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down sides of bowl, then add yolk and beat until smooth. Stir in flour mixture until just incorporated.

3. Turn dough out onto a piece of waxed paper and shape it into a log about 8 inches long and 1 1/2 inches in diameter. Wrap in plastic and refrigerate for 2 to 24 hours.

4. Preheat oven to 350ºF. Slice dough into 1/3-inch-thick rounds; place at least 2 inches apart on ungreased baking sheets. Bake until pale golden around edges but still soft on top, 13 to 15 minutes. Let stand on baking sheets on wire racks for 5 minutes, then remove them with a metal spatula to wire racks to cool completely.

Note:

May 2014
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