I was looking for a way to use up some Meyer Lemons that I had, plus I am always looking for way to practice my baking skills. This recipe is easy, and most of the items you already have in you fridge and pantry anyway. 1 1/2 hrs between prep and cooking time. The dough itself is a really simple base, and a great catalyst to experiment with complimenting flavors. I added the juice from the Meyer Lemons (3) to put in the dough base, but made a total of 3 flavors: Thyme, Jelly Center, and glazed.
*PREHEAT OVEN: 350 degrees*
- Large Bowl
- Rolling Pin
- Ungreased Cookie Sheet
- Cookie Cutter
- Mixer with Dough Paddle or Large Wooden Spoon
- 1 Cup Butter
- 3/4 Cup Powdered Sugar + 1/4cup
- 2 1/2 Cup AP Flour + 1/2cup
- 2 Tsbp Dried Thyme
- 3-4 Meyer Lemons + and Zest
- 1/2 Strawberry Jam (Room Temp)
- 1 tsp Vanilla Extract (whole vanilla bean would be awesome for a stronger flavor!)
- Cream butter, 3/4 Cup powdered sugar, Vanilla extract, and juice from lemons (Zest first!) together until smooth.
- Stir in 2 1/2 Cups of Flour, and fold in lemon zest.
- Separate the portion of dough that you intend to use for Thyme cookies. Set aside.
- Sprinkle remaining flour unto clean, dry surface.
- Roll dough 1/2inch thick. Cut out with desired cookie cutter, and place on cookie sheet.
- Squeeze a little more lemon juice on top of each cookie.
- THYME: With the dough that you set aside, fold in dried thyme until evenly distributed. Repeat steps 4-5.
- JELLY: Stir jam to soften. Make a small indention in the middle of your cookies, and place a small amount of jam (flatten) in the middle
- GLAZED: Since there is already lemon juice on top, no need to make a seperate portion of glaze to finish the cookies. Simply sprinkle a little bit of the powdered sugar on top of the cookies with the lemon juice. Baking with will sort of crystallize the sugar and lemon juice.
- Bake: 14-16min
- Cool: 30min on Rack