This cookie is delicious, crispy and unique! It's my signature cookie! Enjoy!
Lemon Thyme Crisps
3 1/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
4 tsp finely chopped fresh lemon thyme or regular thyme leaves
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups granulated sugar
2 1/2 TB finely grated fresh lemon zest
1 large egg
3 tablespoons fresh lemon juice
1 TB finely grated peeled fresh ginger root
Powdered sugar for dusting
Into a bowl sift together flour, baking soda, and salt and stir in thyme. In a large bowl with an electric mixer beat together butter, granulated sugar, and zest until light and fluffy. Add egg, beating until combined well, and beat in lemon juice and ginger root. Add flour mixture, beating until just combined.
Halve dough and on separate sheets of parchment paper form each half into a 14" x 1 1/2" log. Freeze logs, wrapped in parchment paper and foil, about 20 minutes, or until firm, and up to 3 weeks. If frozen solid, leave them out for about 30 minutes to soften before slicing.
Preheat oven to 350° F.
Cut 1 log into 1/4-inch-thick rounds. Arrange cookies about 1 inch apart on parchment lined cookie sheets and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 10 - 12 minutes. Immediately transfer crisps with a spatula to racks to cool. Dust cookies lightly with powdered sugar.
Make more cookies with remaining log if desired.