Lemon Thyme Cookies

Makes about 3 dozen

 

2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. sea salt

1 cup granulated sugar

2 Tbsp. lemon zest

1 Tbsp lemon thyme leaves

1/4 cup fresh lemon juice

3/4 cup unsalted butter, softened

1 tsp. vanilla bean paste

Confectioners' sugar for dusting

 

Sift together flour, baking powder, and salt into a large bowl. 

 

Place sugar, thyme and lemon zest in a mixer with the paddle attachment.  Mix on medium speed for 1 minute.  Add butter, and mix until fluffy, approximately 2 minutes.  Mix in vanilla paste and lemon juice.  Lower the speed and gradually mix in the dry ingredients.

 

On a lightly floured work surface, halve the dough.  Flatten each half into a 10-inch disk, and wrap in plastic.  Freeze until firm, approximately 30 minutes.

 

Preheat oven to 350°.  Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick.  Cut shapes from dough.  Space 1 inch apart on baking sheets lined with parchment paper.

 

Bake cookies, rotating sheets halfway through, until set, 10 to 12 minutes.  Let cool on a wire rack.

 

*Cookies can be stored in airtight containers at room temperature up to 3 day

 

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