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