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Shortbread is a classic treat that transcends generations, with origins tracing back to Scotland. This simple yet indulgent biscuit is celebrated for its crumbly texture and rich flavor. In our modern twist, we introduce the Herbal Lemon Thyme Shortbread, an enchanting blend of citrus and herb that elevates traditional shortbread to new culinary heights. This recipe marries the zesty brightness of lemon with the earthy notes of fresh thyme—creating a delightful balance that is both refreshing and comforting.

Herbal Lemon Thyme Shortbread

Discover the enchanting flavors of Herbal Lemon Thyme Shortbread, a modern twist on the classic Scottish treat. This delightful recipe combines zesty lemon with earthy thyme for a unique and refreshing cookie experience. Perfect for tea time or any gathering, these buttery shortbread cookies are easy to make and impress. With a careful blend of fresh ingredients and simple techniques, you'll create a symphony of flavors that will leave everyone craving more. Join the culinary journey and elevate your baking game!
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon fresh lemon zest (about 1 lemon)

1 tablespoon fresh thyme leaves, finely chopped

1 teaspoon vanilla extract

1/2 teaspoon yellow food coloring (optional, for a vibrant look)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

      Mix in Flavorings: Add the lemon zest, chopped thyme, and vanilla extract to the creamed butter mixture. If you're using food coloring, add it now. Mix until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.

          Shape the Dough: Transfer the dough onto a lightly floured surface. Divide it into two equal portions. Shape each portion into a log about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes, or until firm.

            Slice and Arrange: Once the dough is firm, remove it from the refrigerator. Unwrap and cut each log into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet, leaving space between them.

              Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may seem soft, but they will firm up as they cool.

                Cool Down: Remove the baking sheet from the oven and let the shortbreads cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Serve and Enjoy: Once the cookies are fully cooled, serve them with a cup of tea or coffee. Enjoy the delightful blend of herbal and citrus flavors!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour (including chilling) | 24 cookies