Differences

This shows you the differences between two versions of the page.

--- menus:lemon_thyme_cookies [2025/07/02 07:54] – [Source] karin
+++ menus:lemon_thyme_cookies [2025/07/04 15:15] (current) – karin
@@ Line 16: / Line 16: @@
   * With an electric mixer, cream together butter and brown sugar until smooth and fluffy. Add the eggs, lemon zest, and lemon juice and beat until smooth.
-  * Sprinkle the salt, thyme, and flour on top. Beat on low speed until the dough comes together and no streaks of flour remain.
+  * Sprinkle the salt, thyme, and flour on top. Beat on low speed until the dough comes together and no streaks of flour remain. The dough will be VERY soft!
-  * Roll out the dough into logs and wrap in saran wrap. Refrigerate for at least 2 hours or up to 48 hours.
+  * Generously flour your workspace and roll out the dough into logs and wrap in saran wrap. Freeze the dough for at least 2 hours or up to 48 hours.
   * When ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
-  * Cut the logs into thick slices and place the slices on the parchment paper. Bake for 8-10 minutes or until edges are very light golden brown and centers look set. Allow to cool for 4 min. in the pan, then remove to a wire rack to cool completely.
+  * Cut the logs into thick slices (while still frozen!) and place the slices on the parchment paper. Bake for 8-10 minutes or until edges are very light golden brown and centers look set. Allow to cool for 4 min. in the pan, then remove to a wire rack to cool completely.
 ===== Source =====
   * NeighborhoodFood: [[https://neighborfoodblog.com/lemon-rosemary-butter-cookies/|Lemon Rosemary Butter Cookies]]
-  * Yield: XX cookies
+  * Yield: 61 cookies
-  * Last updated:
+  * Last updated: 7/4/25
 {{tag>type:dessert type:cookies ingredient:lemon ingredient:egg_yolk}}