Rosemary Shortbread (top) and Lemon Thyme Cookies, hot out of the oven and good enough to eat.
Makes 3 to 4 dozen
Fortunately, certain intrepid herbs can be snipped all year round, even under the snow. Thyme is one of those.
• 1/2 cup butter
• 1/4 cup sugar
• 1 1/3 cups flour
• 2 tablespoons freshly snipped lemon thyme
1. Preheat the oven to 350 degrees.
2. Beat the butter with the sugar until fluffy, then add the flour and thyme. Roll the dough 1/4 inch thick and cut out shapes (we like stars).
3. Place the cookies on ungreased baking sheets and bake 10 minutes. Cool on racks.
Bertha Reppert and her family have been introducing other people to the pleasures of herbs for more than twenty-five years. All manner of herbal sweets and treats are standard fare at the family-owned Rosemary House in Mechanicsburg, Pennsylvania, one of America’s oldest herb shops. Bertha is also an author and teacher of renown in the herb world. Her daughter Nancy owns Sweet Remembrances, a teahouse and catering service that specializes in herb cookery with edible flowers. Through countless garden parties, afternoon teas, and workshops, the Repperts have developed a large repertoire of special recipes, from which these cookie concoctions are drawn.
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Herbs in the Cookie Jar