Lemon-Thyme Shortbread Cookies - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 cup cornmeal
1 teaspoon fresh lemon thyme or 1 teaspoon thyme leaves, chopped
1 teaspoon finely shredded lemon peel
2 tablespoons honey
3/4 cup butter
1 dash coarse sugar (optional)

Preparation

Preheat oven to 325°F in a large bowl stir together flour, powdered sugar, cornmeal, thyme, and lemon peel. Drizzle with 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 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 shapes; do not separate. If desired, sprinkle with coarse sugar. Bake 24 to 30 minutes or until bottom starts to brown and center is set.
Remove from oven. While warm, remove shortbread. Cool completely on cookie sheet on a wire rack. If desired, drizzle honey over each cookie before serving and garnish with thyme sprigs. Makes 36 servings.
To Store: Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for 2-3 days or freeze up to 3 months.