Today I’m sharing a tried and true recipe for Sand Tarts. They are one of my favorite cookies to make during the holidays, not too sweet and melt-in-your-mouth delicious.
Getting out the vintage flour sifter takes me back to age of six, standing on a chair, helping my mom make cookies. My favorite part was measuring the ingredients, then I lost interest until the cookies came out of the oven.
I have a love-hate relationship with cookies. Yesterday, I made cookies using my mom’s old almond icebox cookie recipe. They were so delicious hot out of oven, and before I knew it, six had disappeared. I really love them but hate that I can’t stop after eating one. Continue reading →
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.