Shortbread Cookie Recipe with Orange Peel and Thyme

Kitchen Table

December/January 1996
By The Herb Companion staff 
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Makes 2 dozen
This shortbread cookie recipe is an ideal accompaniment to afternoon tea. A food processor or blender prepares the dough in minutes.

RELATED CONTENT

  • 1/2 cup pecans
  • 1/2 cup oatmeal
  • 1 teaspoon thyme
  • 1 teaspoon finely chopped orange peel
  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 1/2 cup flour
  • 1 tablespoon milk
  1. Process the pecans in a food processor or blender for 1 to 2 minutes, or until finely chopped.
  2. Add the remaining ingredients one at a time, processing for 15 to 30 seconds after each addition.
  3. Turn the mixture onto a countertop, dust it lightly with flour, and form it into a roll.
  4. Wrap the roll in waxed paper and refrigerate it for at least 2 hours.
  5. Slice the roll into 1/2-inch-thick cookies.
  6. Place them on an ungreased cookie sheet, and bake at 350°F for 12 to 15 minutes.

—Joyce Ellenbecker, Anaheim, California 

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