The other reason I call this lemon thyme shortbread "ridiculously easy" is because that's actually a category of recipes here at The Café. Cut the dough into wedges when it comes out of the oven and you're done! Well, except for enjoying every little crisp, sweet, buttery bite! Then just press the dough evenly into the pan, sprinkle with coarse sugar and bake. Stir it all together and transfer the shaggy dough to a cake pan. All you do is combine nice soft butter with sugar, lemon zest, juice and flour. Why do I call this recipe Ridiculously Easy? Well, first of all, because it truly is that easy. In fact, I would have a difficult time picking a favorite of the two! But it's definitely not a Cinderella-in-rags stepsister. I guess that makes this new rendition a stepsister of the New York Times recipe. This lemon thyme shortbread is a take-off on our Ridiculously Easy Rosemary Shortbread which is a (much easier) take-off on a New York Times Rosemary Shortbread recipe. And to me, thyme combined with lemon and sugar is truly a match made in heaven! While fresh thyme is frequently used in savory dishes like soups, stews, sauces and grilled meat, poultry and seafood, it also pairs beautifully with sweet ingredients. I mean what's not to like about crisp, buttery, melt-in-your-mouth shortbread with lots of bright lemon flavor, a crunchy sugar topping and hints of fragrant, floral thyme in every bite? It's also a little bit sophisticated, tastes like it comes from a fancy gourmet bakery and is one of those sweet treats that will bring rave reviews from young and old alike! If you're in a pinch and you need a dessert that comes together in less than 10 minutes (hand-on time) this lemon thyme shortbread is a perfect choice. This lemon thyme shortbread is not only ridiculously easy to make, but it's also crisp, buttery melt-in-your-mouth delicious! For more information, see our privacy policy.
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