Lemon Thyme Cookies


Preheat oven to 350 º

1¼ C flour
½ tsp cream of tartar
½ C unsalted butter, softened
¾ C flour
1 egg
2 Tbsp fresh lemon thyme, finely chopped or ¾ oz. dried lemon thyme

Sift flour and cream of tartar together. Cream butter with sugar; add egg and mix well. Blend in flour mixture until well incorporated. Stir in lemon thyme. Chill at least 2 hours.
Roll into balls the size of small walnuts and bake on greased cookie sheet for 10-14 minutes. Edges may brown slightly.

Lemon-Lime Basil Shortbread Cookies


Makes about 16

1 c all purpose flour
½ c powdered sugar plus more for pressing cookies
½ c (1 stick) chilled unsalted butter, cut into ½” cubes
2 Tbsp sliced fresh basil leaves
1 tsp finely grated lemon zest plus 1 Tbsp fresh lemon juice
½ tsp finely grated lime zest
¼ tsp kosher salt
Sanding sugar (optional)

Ingredient info: decorative sanding sugar has large, crunchy crystals, available a specialty foods stores

Preheat oven to 375 º. 

Place flour, ½ cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. 
Measure level tablespoonfuls of dough roll between your palms to form balls. Place on a large baking sheet, spacing 2” apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into ...

Lime-Cinnamon Basil Cookies


Preheat oven to 375º

2 C flour
½ tsp baking powder
½ tsp salt
⅔ C soft butter
1 C sugar
1 egg
1 tsp vanilla
1 Tbsp finely chopped lime peel
3 Tbsp chopped fresh cinnamon basil OR 1½ Tbsp dried cinnamon basil
1 C chopped pistachio nuts

Sift dry ingredients and set aside. Beat butter and add sugar, egg, vanilla, basil and peel gradually until fluffy. Beat and add dry ingredients 4 items at a time. 
Fold in nuts. Turn dough on floured surface and divide into 4 portions. Make each roll 5” long and roll in plastic wrap. Chill overnight. Slice dough ⅛” thick and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes, until lightly brown. Cool on wire racks. Store in airtight container.

(Herb Day 2010 hospitality table recipe)

Shortbread Cookies


1 c butter, at room temperature
2/3 c confectioner’s sugar
⅛ tsp salt
1 tsp pure vanilla extract
2 c sifted all-purpose flour
2 Tbsp finely chopped fresh rosemary leaves (optional)
2/3 c chopped pecans

Preheat oven to 350º F. Finely chop the rosemary leaves. Add to all remaining ingredients except for pecans. Stir until smooth or combine in a food processor. Remove batter from processor and stir in pecans.
Measure out dough by the teaspoonful. Roll each into a small ball and flatten to about ¼ inch thick with the bottom of a glass covered in butter and dipped in sugar. Place 2 inches apart on an ungreased cookie sheet.
Bake for about 12 minutes or until cookies are lightly browned. Allow to cool on cookie sheet for 10 minutes then remove to cool completely. Store in a tightly-covered tin. Yield: 6 dozen. ...

Scandinavian Tea Cookies & Raspberry Jam


1 c butter                                                           
½ c light brown sugar
2 egg yolks, well beaten
1 tsp baking powder
2 c sifted flour
½ c ground nuts
1 tsp vanilla
2 egg whites, for dipping cookies

Cream butter and sugar. Add beaten yolks. Add sifted dry ingredients. Stir well to combine. Add vanilla. Form small balls, dip into slightly beaten egg whites and roll in ground nuts. Make impression in center of each ball. Bake at 375º F for 12 minutes or until light brown. When cool, fill center with small dash of jam.

Tea Cakes

1 c butter
1 c oil
1 c powdered sugar
1 c sugar
2 eggs
4 c all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 tsp vanilla
Cream together the sugars and shortenin ...