Mike Garten
Put your indoor herb garden to use with these earthy, tangy cookie bites.
Note: The total time does not include chilling and cooling time.
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Yields:
8
– 10
dozen
Total Time:
0
hours
40
mins
2 3/4
c.
c.
all-purpose flour
1
c.
c.
(2 sticks) unsalted butter, at room temp
1
tbsp.
tbsp.
fresh thyme leaves
4
tsp.
tsp.
finely grated lemon zest, divided
1 1/2
tsp.
tsp.
pure vanilla extract
2
c.
c.
confectioners’ sugar
- In large bowl, whisk together flour, baking powder, and salt.
- In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in thyme and 2 teaspoons lemon zest, then egg and vanilla.
- Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into two 1 1/2-inch-diameter logs. Wrap between 2 sheets of waxed paper and freeze for 20 minutes.
- Heat oven to 350°F. Line baking sheets with parchment paper. Slice into 1/8-inch-thick rounds and place on prepared sheets.
- Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 min. before transferring to wire racks to cool completely.
- In bowl, combine confectioners’ sugar, fresh lemon juice and remaining lemon zest. Spoon over cooled cookies. Sprinkle with additional thyme if desired.
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Source : Goodhousekeeping
