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Lemon Thyme Shortbread

Julie Nolke

Give your shortbread cookies a kick of herbal infusion.



  • 1 cup unsalted butter, softened
  • 3/4 cup icing sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon fresh thyme leaves
  • 2 cups all-purpose flour

Let's get Cooking...

  1. Using an electric mixer or stand mixer, beat together butter, sugar, vanilla and salt until light and fluffy; stir in the lemon zest and thyme. Mix in flour just until combined.
  2. Divide in half and shape into discs. Wrap each disc in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
  3. Preheat oven to 300°F.
  4. Roll out each disc, one at a time, on a floured board to a thickness of 1/4 inch. Cut out the cookies using a 2-inch cutter and place on a baking sheet covered with parchment. Repeat with second disc.
  5. Bake until pale golden, about 20 minutes. Let cool on pans on rack for 10 minutes; transfer to racks and let cool completely.