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Lemon Thyme Shortbread Cookies

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These buttery shortbread cookies are lovely to look at and boast delicate flavors of fresh lemon and herbaceous thyme.  What an elegant way to enjoy teatime!

Ingredients:
1 lb butter
1 cup sugar
1 tsp salt
3 eggs
1 tsp vanilla extract
3 lemons, zested
2 tsp lemon thyme, chopped
5 cups all-purpose flour
2 oz Round Pond Estate Meyer Lemon Citrus Syrup

Place butter, sugar and salt in a standing mixer, using the paddle attachment, and cream mixture 3 to 4 minutes or until soft. Add eggs one at a time, then vanilla extract, lemon zest and lemon thyme.  Add flour and mix until completely incorporated.  Cover bowl in plastic wrap and refrigerate for at least 4 hours, or until completely chilled.

Preheat oven to 350F.  Roll out dough until 1/3-inch thick and cut with a cookie cutter of your choice.  You may also roll dough into a log about 2 inches in diameter and slice cookies from it about 1/3-inch thick.  Place on a nonstick baking tray and bake for about 10 minutes or until cooked through. Remove from oven and cool on a rack. 

Once cookies have cooled, you can place a few strands of the lemon zest on each cookie, drizzle with Meyer Lemon Syrup and enjoy!

Makes 30 cookies

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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