Carmela’s Food Blog: Easter Shortbread Cookies

By | March 23, 2013
Finished Easter Shortbread Cookies!
Easter Sunday always brings us a holiday feast of cooked meats, desserts and chocolate. Every holiday I try to explore a different cake or cookie. I’ve tried a few shortbread cookie recipes, but this one caught my eye because I had plenty of thyme stored in the freezer. It’s an easy, basic shortbread cookie with a zest of lemon thyme. I added a sprinkle of sugar at the end to satisfy my sweet tooth.
Preheat oven to 350 degrees 
What you will need:
2 1/2 cups of flour 
2/3 cup of superfine sugar 
1/4 teaspoon sea salt 
2 sticks of unsalted butter 
2 tablespoons of finely chopped lemon thyme 
2 tablespoons of sugar 
Sift the flour in a large bowl. Add the salt. Set aside.
Mix the butter and sugar together with an electric mixer until its creamy. 
Add the flour mixture slowly into the butter. Add in the chopped thyme. Mix until combined.
Form it into a round ball, wrap it in plastic wrap and refrigerate it for 25 minutes. 
Take it out and form flat round circles. Place onto a lightly buttered cookie sheet. Cook at 350 degrees for 15 minutes, then open the oven and sprinkle sugar over the cookies. Bake again 5 minutes more. 
Add sugar and bake 5 more minutes
Makes approx 25 cookies. 
These are delicious served with coffee or espresso! Make them in advance! 
Enjoy! Please let me know how they came out if you tried them!
Follow me on twitter @carmelacorleone #mobchef