Lemon-Thyme Icebox Cookies
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 6 tablespoons sugar
- 1 tablespoon finely chopped fresh thyme leaves or 1 tsp. dried thyme
- 1 teaspoon grated lemon zest
- 1 large egg yolk
- In a medium bowl, whisk flour, baking powder and salt.
- In a large bowl, beat butter, sugar, thyme and lemon zest with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down sides of bowl, then add yolk and beat until smooth. Stir in flour mixture until just incorporated.
- Turn dough out onto a piece of waxed paper and shape it into a log about 8 inches long and 1 1/2 inches in diameter. Wrap in plastic and refrigerate for 2 to 24 hours.
- Preheat oven to 350u0b0F. Slice dough into 1/3-inch-thick rounds; place at least 2 inches apart on ungreased baking sheets. Bake until pale golden around edges but still soft on top, 13 to 15 minutes. Let stand on baking sheets on wire racks for 5 minutes, then remove them with a metal spatula to wire racks to cool completely.
flour, baking powder, salt, unsalted butter, sugar, thyme, lemon zest, egg yolk
Taken from www.myrecipes.com/recipe/lemon-thyme-icebox-cookies (may not work)