Fresh From the Garden Scottish Lemon & Thyme Shortbread

Fresh From the Garden Scottish Lemon and Thyme Shortbread Cookies…

This time of the year our lemon tree is dripping with huge juicy lemons and our pots of herbs in the garden are filled with thyme…a perfect excuse to make Scottish Shortbread! This is an old family recipe that I have been making since I was a little girl. It has become a cherished family favorite over the years and I’m thrilled to now share it with you!  I’ve added the lemon and thyme for extra flavor and because they look so beautiful with a little bit of the garden included…

Ingredients:

1 cup unsalted butter at room temperature

1/2 cup granulated white sugar (plus extra for dusting)

1 Tablespoon pure vanilla extract

1 Tablespoon fresh lemon zest

1 large egg at room temperature

2 cups all purpose flour

3/4 teaspoon fine sea salt

*sprigs of fresh thyme

*extra lemon zest

Directions:

  1. Cream the butter, sugar, vanilla and lemon zest in the bowl of your stand mixer. Cream until light and fluffy, about 3 t0 4 minutes.
  2. Add the egg, mix on medium speed for another minute. Scrape down the sides and bottom of the bowl to make sure the ingredients are fully incorporated.
  3. Add the flour and the salt to the mixture, mix on low speed just until combined.
  4. Remove the dough from the bowl, flatten into a 1 inch disk and wrap in plastic wrap. Place dough in the fridge to chill for one hour until it’s slightly firm.
  5. Preheat over to 325 degrees. Line two cookie sheets with a silpat liners or parchment paper.
  6. Remove dough from the fridge. Place on a lightly floured surface. Roll dough out to 1/4 inch thickness. Sprinkle some fresh thyme leaves and lemon zest onto the dough. Use the rolling pin to lightly press the thyme and lemon zest into the dough.
  7. Use cookie cutters in the shapes of your choice to cut out shapes. I like to use fluted square cookie cutters in different sizes. I purchased these at Sur la Table.
  8. Place the cut out dough onto the cookie trays. Sprinkle a little sugar onto the top of each.
  9. Bake for 12-15 minutes until they just begin to lightly brown around the edges. Remove from the oven, cool for a few minutes then transfer to a wire rack to cool completely.
  10. Store in an airtight container.
  11. Enjoy!     

I hope you enjoy baking these Scottish Shortbread Cookies as much as I do!  To see how I have styled them take a peek at my “Garden Tour” highlighted stories on my Instagram…

XOXO…

Janice