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• Lemon thyme cookies Though thyme stands for "courage," you’ll need none of that as you bite into these buttery delights. They’re irresistible plain or dipped in chocolate. MAKES ABOUT 25 2-INCH ROUND COOKIES • 1/2 cup blanched slivered almonds • 2 tablespoons fresh Lemon-thyme leaves, stems removed • 2 cups all-purpose flour, divided • 1/2 teaspoon salt • 1 cup (2 sticks) unsalted butter, softened • 1/4 cup granulated sugar • 1/4 cup powdered sugar • 1 teaspoon pure vanilla extract • 1 teaspoon pure lemon extract • All-purpose flour, for dusting work surface Garnish optional • 6 to 8 ounces semisweet chocolate, tempered • Slivered almonds (at least 25) 1. In food processor with metal blade, pulse almonds, thyme and lemon zest with 2 tablespoons flour until finely ground but not pasty, about 20 seconds. Sift together remaining flour and salt in medium bowl. Add ground nut-herb mixture and stir. Set aside. In electric mixer with paddle attachment, cream butter and sugars until light and fluffy, 2 to 3 minutes. Turn mixer to low and gradually add flour mixture, mixing until just combined. Stir in vanilla and lemon extracts. Flatten dough into disk and wrap tightly in plastic. Chill 2 hours or until very firm. 2. Preheat oven to 300 degrees with rack in center. Line two cookie sheets with parchment paper. Roll chilled dough on lightly floured surface to about ¼-inch thickness, using as little flour as possible. Cut out 2-inch rounds with cookie cutter and place ½ inch apart on cookie sheets. Position sheet on center rack and bake 35 to 40 minutes, or until bottoms are lightly browned. Immediately transfer to racks and cool completely before garnishing. 3. To garnish: Set another cooling rack over cookie sheet. Dip half of each cookie in tempered chocolate. Place on rack, so sheet catches chocolate drippings. Before chocolate sets, place an almond sliver or two on top of each cookie. Allow to fully set before serving. Store in airtight containers at room temperature up to 1 week.
• Lemon Thyme Cupcakes. Tea thyme: moist and buttery cupcakes a family favorite. buttery, lemony, moist little cakes with a tender crumb and a pleasing herbal aroma. They are good warm or at room temperature. 1½ cups unbleached flour ½ teaspoon baking powder ¼ teaspoon salt 2 tablespoons finely minced lemon thyme ¾ cup milk 1 teaspoon finely grated lemon zest ½ cup unsalted butter, softened 1 cup plus 3 tablespoons sugar 2 large eggs ½ teaspoon vanilla extract 3 tablespoons lemon juice Place cupcake papers in, or lightly butter and flour, a cupcake pan. Preheat the oven to 350°F. In a small bowl, combine the flour, baking powder, and salt, tossing lightly. In a measuring cup, add 1 tablespoon plus 2 teaspoons of the thyme to the milk along with the lemon zest and stir well.Cream the butter in the bowl of an electric mixer on medium speed for about 3 minutes. Scrape down the sides and add 1 cup of the sugar and beat for 2 minutes, stopping to scrape down the sides. Add the eggs, one at a time, blending well after each one and scraping down the sides if necessary. Beat the batter until it is light and fluffy. Add the vanilla and beat for a minute longer. On low speed, blend in half the dry ingredients, add the milk mixture and mix well, and then blend in the rest of the dry ingredients. Scrape down the sides and be sure that the batter is well blended. Spoon the batter evenly into the cups of the pan. Bake for 25 minutes, or until the tops are just starting to turn golden brown and a tester comes out clean. Meanwhile, combine the remaining 3 tablespoons sugar with the lemon juice and the remaining 1 teaspoon thyme and stir well to dissolve the sugar. When the cakes are done, remove the pan from the oven and brush them with the lemon glaze. Let the cupcakes cool in the pan for 5 minutes, then remove them to cool on a rack.
• Lemon Thyme Chicken Buttered onions are a great addition to the lemon sauce of this easy supper. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek of Corsicana, Texas 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) 2 teaspoons olive oil 1 medium onion, chopped 1 tablespoon butter 1/2 teaspoon dried thyme 1 cup chicken broth 3 tablespoons lemon juice 2 tablespoons minced fresh parsley Directions In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.