lemon-thyme shortbread

How To Make lemon-thyme shortbread

• 1

  In a large bowl, beat butter at medium-high speed with an electric mixer until creamy. Add thyme and lemon zest, beating well.
• 2

  In another large bowl, sift together flour, cornstarch and salt. Add to butter mixture, beating at medium-low speed combine. Shape dough into a disk. Wrap tightly in plastic wrap. Refrigerate for 30 minutes.
• 3

  Roll dough into 3 (1 1/2 inch thick) logs. Wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 5 days. (Dough may be frozen for up to a month.)
• 4

  Preheat oven to 350-degrees. Line several baking sheets with parchment paper.
• 5

  Bake until lightly golden, approximately 10 minutes. Transfer to a wire rack, and let cool completely. Store in an air tight container.
• 6

  Cut shortbread dough into 1/4 inch slices. Place on prepared baking sheets.
• 7

  VARIATIONS: Lavender Shortbread--substitute thyme with 2 tablespoons fresh lavender chopped. While I have used both rosemary and lavender, I chose not to combine them in one cookie, instead making two batches, each with a different flavor. If you are feeling particularly adventurous, you may want to try tarragon, lemon balm, or even basil as your herb of choice in this recipe.
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