Tea Party Lemon Thyme Shortbreads

Pinky’s up! If you are in the need for a nice cuppa with your friends on a cold afternoon, serve these gorgeous buttery shortbreads with some strong tea. The interesting addition of thyme pairs perfectly with the lemony sweetness in these dainty cookies. The shortbreads, once baked, will keep extremely well tightly wrapped and frozen for any impromptu gathering. You will want to break out your grandmother’s finest cups and saucers, your tiniest teaspoons and some fresh cut flowers but please no enormous, eccentric hats… There wouldn’t be enough room around the table, you don’t need another reason to butt heads with other ladies.

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makes about 30 cookies

2 cups unsalted butter (room temperature)

1 cup sugar
pinch of salt
3 1/4 cups all purpose flour
1/2 cup cornstarch
zest of 3 lemons
2 tbsp fresh thyme (chopped)


Preheat oven to 300 F. Line a few baking sheets with parchment paper.

Using a stand mixer or electric beaters, cream together the butter and sugar until very light in texture and colour.

Beat in lemon zest, salt and thyme.
In a separate bowl, combine flour and cornstarch with a whisk. Add flour mixture to butter and mix on low speed until just combined. Turn dough onto a clean, floured, work surface and form a ball of dough.
With the aid of a rolling pin, roll dough out to an even 2 inch thickness. 
Use a floured knife to cut the dough into rectangular bars. Prick each bar with a fork.
Arrange the bars on prepared baking sheets about 2 inches apart to allow for slight spreading.
Bake cookies 20 to 25 minutes or until bottoms are lightly browned.
Transfer cookies to wire racks and cool completely before serving.