How to Make Lemon-Thyme Shortbread
- In a large bowl, beat butter at medium-high speed with an electric mixer until creamy. Add thyme and lemon zest, beating well.
- 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.
- 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.)
- Preheat oven to 350-degrees.
Line several baking sheets with parchment paper.
- Bake until lightly golden, approximately 10 minutes. Transfer to a wire rack, and let cool completely. Store in an air tight container.
- Cut shortbread dough into 1/4 inch slices. Place on prepared baking sheets.
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.