Looking for a buttery-yet-light spring time cookie? Look no further than these tasty and bright little morsels of heaven.
When I first saw these cookies from Christine over at Angry Cherry Baking and Food Blog, I knew I had to make them. Something about the combination of olive oil and thyme with the bright pop of lemon zest, combined in these sweet, buttery treats just seemed irresistible to me. And their flavor is spot on.
I also thought I had taken pictures while I was making them – but I can’t find them anywhere and don’t know if I deleted them or if I actually didn’t take any. So I don’t have any pictures to take you through the process of making them. Thank goodness I got plenty of the finished product. They were fun to make and we certainly enjoyed having them around – for the short time they lasted, anyway.
These are really super delicious. The thyme adds a bit of savory that saves these cookies from being too sugary sweet. And the lemon makes them . . . well, perfect.
Here’s the recipe, or click here for the original:
- 1 & 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 2 tbsp extra virgin olive oil
- 1/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1/4 tsp vanilla extract
- 1 tbsp lemon juice
- zest of two lemons
- 2 tsp fresh thyme
Sift together the flour, cornstarch, and salt. Set aside.
Cream the soft butter and olive oil together, then beat in the sugar. Stir in the egg yolk, whole egg, vanilla extract, and lemon juice until evenly incorporated.
Fold in the lemon zest and fresh thyme, followed by the sifted flour mixture.
Press the dough into a disc, wrap in cling film, and chill for at least 2 hours (but overnight is best).
Once ready to bake, preheat the oven to 325.
Roll out the dough to about 1/4 inch thick and use a cookie cutter to press out shapes. (I actually used a shot glass and I thought it made for a perfect size. Place the cookies close together on a cookie sheet (since they don’t really spread), sprinkle with sugar.
Bake for 12 – 15 minutes, or until the bottom edges are light golden coloured.
Allow to cool for 15 minutes on the sheet before removing.