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!
1 lb butter
1 cup sugar
1 tsp salt
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