Springtime is in the air.
I can just feel it right around the corner.
Despite the blizzardy, blustery conditions this last week, the sun is shining and the weekend calls for 60 degrees!
It’s time to celebrate spring ~ the plethora of pastels and the fresh and fragrant flavors of the season.
Lemon Thyme Sugar Cookies it is…
Even without the silky white royal icing piped inside, these cookies are gastronomically gorgeous and aromatically sweet.
Lemon Thyme Sugar Cookies
1/2 cup salted butter, softened
3/4 cup sugar
1 large egg
1 Tbs. heavy cream
1/4 tsp. sea salt
1 tsp. vanilla extract
2 cups flour
juice and zest of 1 fresh lemon
1 Tbs. fresh thyme
Using a hand or stand mixer, thoroughly cream the butter. Add sugar and mix. Beat in the egg and add the cream, salt, and vanilla. Slowly mix in, by hand, the remaining ingredients.
Chill the dough, covered, for at least 30 minutes.
Meanwhile, for the Royal Icing:
2 large egg whites
2 tsp. fresh lemon juice
3 cups powdered sugar, sifted
Whip together egg whites and lemon juice until silky smooth. Slowly sift in the sugar, as the egg mixture is still whipping.
Keep the icing tightly covered with a damp cloth until ready to use. This stuff dries and hardens FAST! If you ever need a glue substitute…
While the dough is while, preheat the oven to 350 degrees.
Roll out the dough between two layers of floured parchment paper.
Form into rounds or use your favorite cookie cutters
Bake for 12-15 minutes, until the edges just barely begin to brown.
Remove from the oven and allow to cool before icing – or leave the icing off.
They really are spectacular either way!
Sweet, tangy, and savory all together ~ springtime at it’s best.