THYME SHORTBREAD RECIPES

Steps:

• Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending over edges. Set aside.
• Stir together all shortbread ingredients except flour in bowl. Add flour, beating on low speed until combined.
• Press dough evenly into prepared pan. Bake 17-19 minutes or until edges are golden brown. Cool 2 minutes in pan.
• Lift bars from pan, using foil. Cut bars into 9 equal squares. Cut each square in half diagonally, forming triangles. Cool completely.
• Make glaze by stirring together powdered sugar and lemon juice in bowl; add enough water for desired consistency. Drizzle over shortbread. Immediately sprinkle with edible glitter, if desired.

Steps:

• Preheat oven to 325 degrees F. In a large bowl, stir together flour, powdered sugar, cornmeal, thyme, and lemon peel. Drizzle with 2 tablespoons honey; do not stir. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth; shape dough into a ball.
• On an ungreased cookie sheet, pat mixture into a 9-inch square. Using a pastry wheel or sharp knife, cut into desired-size squares, but do not separate. If desired, sprinkle squares with coarse sugar. Bake in the preheated oven for 25 to 30 minutes or until bottom starts to brown and center is set. Remove from the oven. While still warm, recut the shortbread into squares. Cool shortbread completely on cookie sheet on a wire rack. If desired, drizzle a little honey and sprinkle coarse sugar over each cookie before serving and garnish with thyme sprigs.