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Author Notes: Butter is infused with thyme. A little sweet and a little savory, these cookies are great for gifting or just to make your home smell nice. Adapted from Teresa Floyd's Pink Peppercorn Shortbread recipe. —Jenny
Makes 20 cookies
- 3 sprigs thyme
- 126 grams butter
- 53 grams powdered sugar
- 175 grams flour
- pinches salt
- 2 tablespoons poppy seeds
- 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.
- Once the butter is room temperature and solidified to soft butter consistency, cream with the icing sugar till pale.
- Whisk flour, salt and poppy seeds together and add to the creamed butter. Beat on low till just combined.
- 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.
- Heat oven to 350F. Remove chilled dough from the refrigerator and with a cookie cutter, cut the rolled dough into desired shapes.
- 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.
- Re-roll the scraps – refrigerate – cut into shapes – bake – repeat.
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