Lemon-Thyme Shortbread Cookies Laced With Honey

Name: Lemon-Thyme Shortbread Cookies Laced With Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all purpose flour; 1/2 cup powdered sugar; 1/4 cup cornmeal; 1 teaspoon lemon thyme fresh, or thyme leaves, chopped; 1 teaspoon lemon peel finely shredded; 2 tablespoons honey; 3/4 cup butter; coarse sugar optional; honey optional; thyme sprigs Fresh, optional

Servings: persons

1
["Preheat oven to 325 degrees F. In a large bowl, stir together flour, powdered sugar, cornmeal, thyme, and lemon peel. Drizzle with 2 tablespoons 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 dough into a ball.", "On an ungreased cookie sheet, pat mixture into a 9-inch square. Using a pastry wheel or sharp knife, cut square into 1-1/2-inch squares,* but do not separate. If desired, sprinkle squares with coarse sugar. Bake in the preheated oven for 25 to 30 minutes or until bottom starts to brown and center is set. Remove from the oven. While still warm, recut the shortbread into squares. Cool shortbread completely on cookie sheet on a wire rack. If desired, drizzle a little honey over each cookie before serving and garnish with thyme sprigs. Makes 36 cookies.", "Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
2
If desired, cut dough square into 3/4-inch squares and bake as directed. Makes 72 cookies."]

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups all purpose flour, 1/2 cup powdered sugar, 1/4 cup cornmeal, 1 teaspoon lemon thyme fresh, or thyme leaves, chopped, and more.

Yes, Lemon-Thyme Shortbread Cookies Laced With Honey falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!