Lemon-thyme Shortbread Cookies

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup cornmeal
• 1 teaspoon fresh lemon thyme or 1 teaspoon thyme leaves, chopped
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons honey
• 3/4 cup butter
• 1 dash coarse sugar (optional)

Recipe

• 1 preheat oven to 325°f in a large bowl stir together flour, powdered sugar, cornmeal, thyme, and lemon peel. drizzle with honey; do not stir. using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. knead dough until smooth; shape into a ball.
• 2 on an ungreased cookie sheet, pat mixture into a 9-inch square. using a pastry wheel or sharp knife, cut into desired shapes; do not separate. if desired, sprinkle with coarse sugar. bake 24 to 30 minutes or until bottom starts to brown and center is set.
• 3 remove from oven. while warm, remove shortbread. cool completely on cookie sheet on a wire rack. if desired, drizzle honey over each cookie before serving and garnish with thyme sprigs. makes 36 servings.
• 4 to store: layer cookies between sheets of waxed paper in an airtight container. store at room temperature for 2-3 days or freeze up to 3 months.