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

Recipe by MyRecipes May 2014

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Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
15 mins
chill:
2 hrs
bake:
15 mins
total:
2 hrs 30 mins
Yield:
Yields: 24 2-inch cookies (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk flour, baking powder and salt.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

135 calories; fat 8g; saturated fat 5g; protein 1g; carbohydrates 14g; fiber 0g; cholesterol 38mg; sodium 56mg.
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