Comments on: Thyme, Lemon, and Sea-Salt Shortbread

By: O.

O. — Sat, 22 Oct 2011 19:20:19 +0000

Make two batches of these because your guests will forego all other appetizers you offer! The buttery texture and exotic flavor pairing of lemon and thyme makes them unique and irresistible with cocktails.

By: Tamiko

Tamiko — Mon, 21 Feb 2011 17:05:30 +0000

Absolutely. I would freeze the dough, but not the cookie as there is usually a change in texture when baked and then frozen which doesn’t happen with the unbaked dough. Another plus if you freeze the dough, you’ll always have fresh cookies minutes away! You may need to bake them a bit longer from the frozen state, though.

By: Cindi Kruth, LC Recipe Tester

Cindi Kruth, LC Recipe Tester — Sun, 20 Feb 2011 22:03:35 +0000

A belated response to be sure, but if you are still wondering and haven’t already just given it a try, shortbread dough, like most cookies and pie crust dough, freezes beautifully. Wrap it tightly so it doesn’t pick up either moisture or other odors. It should maintain its best quality for 2 months. I usually defrost it, still wrapped, overnight in the refrigerator, but it can also be done at room temperature if you are in a hurry and will be baking it right after defrosting.

Cindi

By: JennEm

JennEm — Sun, 20 Jun 2010 10:15:29 +0000

The combination of lemon, thyme and sea salt in a melt-in-mouth shortbread sounds divine. Wonder whether you can freeze the pastry? Would be very convenient if so for advance prep. Or to bake and freeze? Can anyone advise me?

By: Selmelier

Selmelier — Mon, 12 Oct 2009 06:09:20 +0000

Nothing will make that shortbread come alive like a good salt! The Bretons in France are masters of the salted shortbread, and the beautiful, mineral flavors of a Brittany fleur de sel would really make this recipe sing.

By: Testers' Choice

Testers' Choice — Mon, 12 Oct 2009 01:11:04 +0000

[Maria Peplowski] These shortbread were very easy to make and tasted wonderful, light, and lemony-thyme-y. I may add a bit more thyme next time, as I really like it. We loved these with a glass of wine…a perfect little nibble.

By: Testers' Choice

Testers' Choice — Mon, 12 Oct 2009 01:09:59 +0000

[Karen Taylor] Simple, straightforward, and tasty. I even made the shortbread from ingredients I had on hand and didn’t have to go to the grocery store—a rarity for my tiny apartment kitchen. Loved this and can see it being just as tasty with coarse sugar instead of salt. I even liked how the recipe instructed the shortbread to be cut into sticks, so they came out sort of like breadsticks. If I had to change anything, I might add just a touch of rice flour or corn starch to get that nice delicate shortbread crumb.

By: Testers' Choice

Testers' Choice — Mon, 12 Oct 2009 01:08:35 +0000

[Michelle Massey] These shortbread were really good! They reminded me of cheese twists or a rough puff pastry. Very buttery and addictive. The sea salt added a nice crunch. I did try the recipe twice, making the second batch into tiny tart shells to hold a savoury filling, the pastry held up very well, not too crumbly. These would be lovely as a hostess gift for the upcoming holiday season.

By: Testers' Choice

Testers' Choice — Mon, 12 Oct 2009 01:06:54 +0000

[Emiko Taki] I could taste the combination of flavors just by looking at the name of this shortbread recipe, and it was as good as I imagined. The thyme gave an aromatic, herbal flavor while the lemon added slightly bitter, citrusy flavors.

By: Testers' Choice

Testers' Choice — Mon, 12 Oct 2009 01:05:16 +0000

[Annie Leslie] This recipe is extremely easy, and it makes such a light shortbread. I will make these again for sure!