Lemon Thyme Cookies
Yield
2 dozenPrep
4 hrsCook
10 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 3 | tablespoons |
lemon thyme
dried |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
|
|
| 45 | ml |
lemon thyme
dried |
* |
Directions
Sift together flour, cream of tartar and salt.
Cream butter with sugar, add eggs and mix well.
Work in flour mixture until well blended, stir in lemon thyme.
Chill for 4 hours, or overnight.
Roll into walnut sized balls.
Bake on greased cookie sheet about 10 minutes at 350℉ (180℃).
