Welcome back to the, “For The Herb Of It” series.
Lemon Thyme Cookies
My daughter and I are constantly swapping ideas on baking. Knowing that I wanted to create a series on herbs, she shared the recipe below, insisting I had to try it. Lemon thyme is one of my favorite herbs. I was up at first light this morning anxious to get started.
Lemon Thyme Cookies
- 2/3 cup olive oil
- 1 cup granulated sugar (additional sugar for rolling)
- 1 large egg
- 2 ½ tsp vanilla
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp slightly minced lemon thyme
- Powdered sugar for dusting
- Preheat 375º F.
- Cover baking sheet with parchment paper.
- Using an electric mixer with the paddle attachment, combine olive oil, sugar, egg, vanilla and lemon zest in the mixing bowl and beat on low-speed until smooth. Add the flour, baking powder , baking soda and salt. Mix on medium speed.
- Add lemon thyme and mix on low-speed just enough to incorporate.
- Place the mixing bowl in the fridge for a few minutes to chill the wet dough for easier handling.
- Using about a teaspoon amount, roll dough into balls, then roll the balls in a bowl of granulated sugar.
- Place balls on the cookie sheet and flatten slightly with the bottom of a glass.
- Bake about 8 to 10 minutes.
- Cool to room temperature before dusting with powdered sugar. Makes about 4 dozen.
I was leery about using olive oil, now I can’t imagine making the recipe any other way. Brilliant daughter! The bright flavors of the lemon thyme and lemon zest with just enough sweetness, creates a very satisfying cookie.
Coffee anyone?
Cheers!
© 2016 Lemon Thyme Cookies was first published on Thistle Key Lane
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