Butter is infused with thyme. A little sweet and a little savory, these cookies are great for gifting or just to make your home smell real good!
I was inspired by Teresa Floyd’s recipe for pink peppercorn shortbread. I adapted it to make a simple shortbread, elevated by the warm and spicy notes of thyme and the subtle nuttiness of poppy seeds. The butter infusing step can be done in advance. Overall, the cookie comes together super quick.
Ingredients – Makes 20 cookies
- 3 sprigs of thyme
- 126g butter
- 53g icing sugar
- 175g flour
- 2 tbsp poppy seeds
- In a small saucepan, heat the butter till it melts. Add thyme and bring to a simmer. Switch off the gas and let cool. Once cooled, this can be stored in the refrigerator for several days. Make good flavored butter for warm bread.
- Once the butter is room temperature and solidified to soft butter consistency, cream with the icing sugar till pale.
- Whisk flour, salt and poppy seeds together and add to the creamed butter. Beat on low till just combined.
- Place between two pieces of parchment paper and roll to desired thickness. Slide the dough alongwith parchment paper onto a baking tray and stick in the refrigerator to chill for atleast 30 minutes.
- Heat oven to 350F. Remove chilled dough from the refrigerator and with a cookie cutter, cut the rolled dough into desired shapes.
- Place the cookies one inch apart on another baking sheet covered with parchment paper and bake for 10 – 15 minutes (baking time will depend on the thickness of your cookies.) Keep a close eye and once the edges start to turn golden brown, remove from oven. While it cool, savor the aroma of thyme and butter in your kitchen.
- Re-roll the scraps – refrigerate – cut into shapes – bake – repeat.