The holiday season is in full swing and the other day we were craving a good cookie baking session. We usually bake up a storm at this time of year and this year will be no exception. For the next few days we’ve got unique recipes to inspire your own holiday baking session.
Homemade cookies make a great gift for friends at the office, neighbours and other friends we want to treat but don’t necessarily have on our shopping list. Giving a unique cookie that is something different than the norm, will give it that extra something special.
Believe it or not, we still have thyme growing wild in our garden so we picked some and decided to throw it into a batch of traditional shortbread cookie dough with some lemon zest. The result is same yummy, buttery shortbread cookies we know and love with a very subtle lemon & herb taste thats sure to make an impression.
We used our old faithful Betty Crocker cookie cookbook (I think it’s older than we are!) for this basic shortbread recipe.
- 3/4 cup butter, softened
- 1/4 cup sugar
- 1 3/4 cups all-purpose flour
- 2 tsp lemon zest
- 1 tsp fresh thyme leaves, finely chopped
- Heat oven to 350
- In a large bowl, beat butter and sugar (with electric mixer on medium or by hand)
- Add herbs and lemon zest and mix until combined
- Stir in flour slowly (if dough ends up too crumbly, add more butter)
- On a lightly floured surface, roll out dough and stamp out cookies with a cookie cutter
- Bake on ungreased cookie sheet
- Bake 12-14 min or until set
- Remove from pan and rest on wire rack