Thyme And Poppy Seed Shortbread Cookies

1. 1

   In a small saucepan, heat the butter till it melts. Add thyme and bring to a simmer. Switch off the gas and let cool. Once cooled, this can be stored in the refrigerator for several days. Make good flavored butter for warm bread.

2. 2

   Once the butter is room temperature and solidified to soft butter consistency, cream with the icing sugar till pale.

3. 3

   Whisk flour, salt and poppy seeds together and add to the creamed butter. Beat on low till just combined.

4. 4

   Place between two pieces of parchment paper and roll to desired thickness. Slide the dough alongwith parchment paper onto a baking tray and stick in the refrigerator to chill for atleast 30 minutes.

5. 5

   Heat oven to 350F. Remove chilled dough from the refrigerator and with a cookie cutter, cut the rolled dough into desired shapes.

6. 6

   Place the cookies one inch apart on another baking sheet covered with parchment paper and bake for 10 - 15 minutes (baking time will depend on the thickness of your cookies.) Keep a close eye and once the edges start to turn golden brown, remove from oven. While it cools, savor the aroma of thyme and butter in your kitchen.

7. 7

   Re-roll the scraps - refrigerate - cut into shapes - bake - repeat.

* Per serving · 4 servings · Values may vary.

No additional tips available.