Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these thyme-lemon shortbread cookies accented with a little sea salt are easy to prepare, versatile, and delicious.–Mary Cech
LC Sweet or Savory or Does it Even Matter? Note
Less sweet than savory, these lemon-inflected shortbread are really quite terrific in their own right—and even more so with cocktails of all sorts.
Thyme, Lemon, and Sea-Salt Shortbread Recipe
- Quick Glance
- 30 M
- 1 H, 20 M
- Makes 28 shortbread
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons finely chopped fresh thyme
- 1/2 cup unsalted butter, at room temperature
- 1 large egg, lightly beaten
- 2 large egg yolks
- 2 teaspoons water
- 1 tablespoon coarse sea salt
- 1. Stir the flour, salt, lemon peel, and thyme together in a medium bowl. With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms. Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.
- 2. Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch-thick disc, wrap in plastic film, and refrigerate until firm, about 1/2 hour.
- 3. Preheat the oven to 350°F (175°C) and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the shortbread dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick.
- 4. Cut the shortbread dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips. Carefully place the shortbreads on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each shortbread so it does not fall off.
- 5. Bake until the shortbreads are lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the shortbread in an airtight container at room temperature for up to 1 week.
Hungry for more? Chow down on these:
Thyme, Lemon, and Sea-Salt Shortbread Recipe © 2009 Mary Cech. Photo © 2009 Noel Barnhurst. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!