Learn how to make some delicious Lemon Thyme Sugar Cookies in time for Mother’s Day and learn how to package them up in a cute DIY Mother’s Day Craft thanks to my uber talented friend Robert Mahar.
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BETH’S LEMON THYME SUGAR COOKIE RECIPE
Makes 2 dozen 3” cookies
1 cup (240 g) of unsalted butter
1 cup (200 g) sugar
1 ½ tsp (7.5 ml) lemon extract
Zest of 1 small lemon
2 tsp (10 ml) fresh thyme, minced
3 cups (360 g) flour
¾ tsp (3.75 ml) salt
¼ tsp (1.25 ml) baking powder
1 tbsp (15 ml) raw cane sugar or turbinado sugar
Beat together butter and sugar with an electric mixture until fluffy. Add egg, lemon extract, lemon zest and thyme. Beat to combine.
Whisk together the flour, salt and baking powder. Set aside.Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, and flatten into a disc. Refrigerate for 2 hours.Roll out dough on a well-floured surface to about ¼ “. Cut scalloped circles (3” in diameter) and transfer to a cookie sheet lined with parchment. Sprinkle each cookie with the raw sugar.
Bake for 12-13 mins until cookie is set. Remove from the oven and allow cookies to cool.
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.