Herbs in the Cookie Jar: Lemon Thyme Cookies

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Rosemary Shortbread (top) and Lemon Thyme Cookies, hot out of the oven and good enough to eat.

<em>Makes 3 to 4 dozen</em>
<p>Fortunately, certain intrepid herbs can be snipped all year round, even under the snow. Thyme is one of those.</p>
<p>• 1/2 cup butter<br />
• 1/4 cup sugar<br />
• 1 1/3 cups flour<br />
• 2 tablespoons freshly snipped lemon thyme</p>
<p>1. Preheat the oven to 350 degrees.</p>
<p>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).</p>
<p>3. Place the cookies on ungreased baking sheets and bake 10 minutes. Cool on racks.</p>
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<em>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.</em>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/mother-earth-living/herbs-in-the-cookie-jar.aspx”>
<strong>Herbs in the Cookie Jar</strong>

Mother Earth Living
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