Pacific Northwest | February 8, 2004Pacific Northwest MagazineFebruary 8, 2004seattletimes.com home
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Lemon-Thyme Shortbread

Makes 2 dozen cookies

1 pound unsalted European-style butter, softened
1 cup superfine sugar
Finely grated zest of 1 lemon
4 cups all-purpose flour
1/3 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons finely chopped lemon thyme

1. Preheat oven to 325 degrees. Cream together the softened butter and sugar until light and fluffy. Add the lemon zest and mix until blended.

2. Add the flour, salt, pepper and lemon thyme and mix just until the dough is blended. Remove it from the mixing bowl and pat into a rectangle. Wrap the dough in plastic and let it rest in the refrigerator for approximately one hour.

3. Roll out the rested shortbread to approximately 1/8 inch thick. You can use a floured countertop and brush off the excess flour, or roll the dough between sheets of parchment and chill. Once the dough is cold, the parchment will peel right off and the dough is ready to cut.

4. Use a cookie cutter to cut the dough into desired shapes and place on parchment-lined baking sheets. (Dough scraps can be rolled once more!) Sprinkle with superfine sugar and bake for 7 to 10 minutes. The outside edges of the shortbread will be a light golden brown when done.

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