Lemon Thyme Shortbread


Baking seems to be what I have been doing lately. Trying to use items I have on hand.  These are great plain or dipped in some organic chocolate.

My thyme plant is looking not so hot so it was time to use up the fresh.

Lemon Thyme Shortbread

1/2 cup blanched slivered almonds
• 1 1/2 tablespoons fresh thyme leaves, stems removed –you can try lemon or orange thyme
• 1/2 tablespoon grated lemon zest
• 2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract
• All-purpose flour, for dusting work surface

Garnish

• 6 to 8 ounces semisweet chocolate, tempered
• Slivered almonds  at least 1/2 cup

1. In food processor with metal blade, pulse almonds, thyme and lemon zest with 2 tablespoons flour until finely ground but not pasty, about 20 seconds. Sift together remaining flour and salt in medium bowl. Add ground nut-herb mixture and stir. Set aside. In electric mixer with paddle attachment, cream butter and sugars until light and fluffy, 2 to 3 minutes. Turn mixer to low and gradually add flour mixture, mixing until just combined. Stir in vanilla and lemon extracts. Flatten dough into disk and wrap tightly in plastic. Chill 2 hours or until very firm.

2. Preheat oven to 300 degrees with rack in center. Line two cookie sheets with parchment paper or silpat sheet. Roll chilled dough on lightly floured surface to about ¼-inch thickness, using as little flour as possible. Cut out 2-inch rounds with cookie cutter and place ½ inch apart on cookie sheets. Position sheet on center rack and bake 35 to 40 minutes, or until bottoms are lightly browned. Immediately transfer to racks and cool completely before garnishing.

3. To garnish: Set another cooling rack over cookie sheet. Dip half of each cookie in tempered chocolate. Place on rack, so sheet catches chocolate drippings. Before chocolate sets, place an almond sliver or two on top of each cookie. Allow to fully set before serving. Store in airtight containers at room temperature up to 1 week.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s