Lemon Thyme Shortbread Cookies

Kinda sweet, kinda not, these shortbread cookies are the perfect in-between cookie (and they are EASY!).

The original recipe for these cookies calls for lemon verbena, but I couldn't find any so used lemon thyme instead. That made a super mild, understated cookie which in fact, was lovely.

From Alison Roman's Lemons (Shortstack Editions)

Yields 24 cookies

Ingredients

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup/99 grams granulated sugar, plus more for sprinkling
1/4 cup/28 grams powdered sugar
1 tablespoon finely chopped lemon thyme
Kosher salt
2 1/2 cups/300 grams all-purpose flour
1 large egg, beaten to blend

Preparation

Preheat the oven to 350. Using an electric mixer on medium-high speed, beat the butter, granulated sugar, powdered sugar, lemon thyme, and 1/2 teaspoon of salt until very light and fluffy, 7 to 10 minutes (this helps make the shortbread flaky!!). Reduce the speed to low and add the flour, mixing just to combine -- don't overmix or your cookies will be tough.

Roll dough up in parchment paper into logs, chill 20 minutes, and slice into 1/2-inch rounds (you can also roll the dough out and cut shapes from the flattened dough). Brush tops with some of the egg and sprinkle with granulated sugar. Bake until shortbread is golden brown, 16-18 minutes. Let cool on a rack before eating.

Cookies can be stored in an airtight container for up to 1 week; the dough can be frozen for up to 1 month.