© 2012 Mel IMG_4515

Tiny Lemon Thyme Shortbread Sandwiches

So I planted some herbs in the spring. I love being able to walk out onto the back patio and snip off bits of fresh oregano, basil, parsley and chives to add to fresh summer meals. I also planted some herbs that were more on the unique and different end of the spectrum…lemon verbena and lemon thyme. I thought it would be fun to play with adding them to desserts to add  a fun summery herby flavor. I decided to use the lemon thyme in shortbread because the buttery shortbread easily takes on the flavor of things like citrus and lavender.

I chose a whipped shortbread recipe to use as a base mostly because I wanted to pipe them. I like the rhythm of piping…. “swiiirl…..swiiiirl…..swiiiirl…swiiirl..” Like, I could just get into the rhythm of it and do it all day….well not quite, but the repetitive motion is comforting somehow.

Lemon Thyme Shortbread

Makes approximately 28 small sandwich cookies

3/4 cup unsalted butter at room temperature

1/2 cup icing sugar

4 Tbsp fresh Lemon Thyme (or fresh Thyme), finely chopped

zest of 1 lemon

1/4 tsp salt

2 tsp lemon juice

1 1/4 cup all purpose flour

1/4 cup cornstarch

1. Preheat oven to 350. In the bowl of a food processor, combine icing sugar, lemon zest and thyme and pulse several times. This releases the lemon and herb oils into the sugar. Its should smell all lemon-y and herb-y!

2. In the bowl of stand mixer, cream the butter and the sugar-lemon-herb mixture on low speed. Scrape down the bowl then add the lemon juice. Add the cornstarch and flour and mix until just combined.

3. Transfer the dough to a large piping bag fitted with a number 3 star tip and line 2 baking sheets with parchment or silpat. Pipe 1-inch rosette shaped cookies onto the trays.

4. Bake for 15 minutes or until bottoms and edges of cookies just begin to turn golden. Remove from oven and cool completely.

Meanwhile make the filling….

2 Tbsp unsalted butter at room temperature

2/3 cup icing sugar

2 Tbsp fresh lemon thyme, finely chopped

1 tsp lemon juice

zest of half a lemon

In the bowl of a stand mixer with a paddle attachment or just using a bowl and spatula, cream the butter, followed by the icing sugar, lemon zest, lemon juice and lemon thyme until full incorporated and the icing reaches a spreadable consistency.

Once the cookies are cool, pair cookies of similar size together. Using a small pallet knife, spread a very thin layer of the icing onto the bottom of one of the cookies and sandwich it with the other. They can be eaten right away but I preferred them slightly chilled from the fridge.

One Comment

  1. Posted July 24, 2012 at 9:31 am | #

    These look delicious Mel – they kind of look like Alfajores (kind of) so I know Michelle will want to try this recipe out for sure!

    And your photos already look amazing – way better than mine! Sigh… I suppose you have a good photography teacher though ;-)

    Keep the posts and recipes coming!


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