Great friends make for great baking. I had in my mind that I was going to make glazed lemon cookies no matter what. While I was dreaming up the recipe and doing research, I happened to try to fit in a little multi-tasking (rarely a good thing while baking, actually). I called my friend, Adrienne Wooldridge to discuss critical Brownie (the little girls in brown uniforms, not the dessert) meeting issues. Critical, I say!! I told her that while I was dialing I was putting together a batch of lemon cookies and asked if she had any opinions on the matter. She is a great cook. Without missing a beat, she stated that she has developed a fondness for the savory hint of herbs in her sweets, and why don’t I try a little thyme.
This would not have occurred to me.
So, I grabbed my mortar and pestle and set about grinding some dried thyme into a rough powder, and tossed it into my cookies. And, then I tossed a little hint of it into my glaze. Eureka! This simple and small addition transformed the cookies into something quite special and unique. I love it.
My husband thinks they are weird. This does not make him a shit, nor does it reflect on the cookie. He simply is averse to unexpected undertones in his sweets. He is a straightforward sort of guy. So know that this addition is fully optional. However, I think you should try it. It will open up a new way to look at your spice and herb drawer.
The texture of this cookie is very light. The edges are slightly crisp and the interior is caky. While they are best on day one, they remain superb on day two. This is a small batch of cookies and comes together in a flash. Let me know if you try them. I’d like to know what you think of them.
Yield: 20 cookies
½ cup unsalted butter, softened
½ cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon dried thyme, crushed
1 cup flour
¼ teaspoon baking soda
1 cup confectioners sugar
½ teaspoon lemon zest
⅛ teaspoon dried thyme, crushed
3 to 4 tablespoons fresh lemon juice
Preheat the oven to 375 degrees.
Using an electric stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg, and mix it until incorporated. Add the zest, lemon juice and dried thyme and beat for an additional 30 seconds. The batter will look curdled at this point. In a small bowl, combine the flour and the baking soda. Add the flour mixture to the batter and beat until the flour is just incorporated.
Using a 1½” scoop, place balls of dough onto a cookie sheet topped with a silicone baking sheet. Bake for 7 to 8 minutes, or until the edges are just golden. Remove the cookies from the oven and let them rest for at least 3 minutes before carefully removing them to a wire rack to cool completely. Repeat with the remaining dough.
To make the glaze, whisk together the sugar, zest, thyme, and lemon juice. Start with 3 tablespoons of juice, and add up to one more tablespoon of juice until you have a good consistency. Make sure you have whisked out any lumps. When the cookies are completely cool, spoon glaze onto each cookie. Allow the glaze to set fully before serving.
[The hands are those of photographer Melinda Ortley, who joined me for a day of cooking so that she could play with some food styling ideas...a mutually beneficial arrangement, indeed.]
To ensure that your first and subsequent batch of cookies bake the same way, either use a new and cool cookie sheet for each batch, or make absolutely sure that the cookie sheet and the silicone baking sheet cool completely before scooping and baking the next round.
If you like these cookies, share them with a friend…in person, on Facebook, Pinterest, or wherever you congregate virtually. Sharing makes PIE live.