From the latest LCBO mag. I'll be making these this weekend. I think they would freeze great.
1 Cup unsalted butter, softened
1/3 cup sugar
1 tsp grated lemon rind
2 tsp lemon juice
1/2 tsp salt
1 Tbsp fresh thyme, finely chopped
2 cups all purpose flour
1/4 cup dried cherries, coarsley chopped
flour for dusting
Preheat oven to 350F.
With a hand held mixer, cream the butter, sugar, rind, juice, salt and thyme. Cream until light and fluffy.
With a wooden spoon, stir in the flour and cherries. Stir until combined and then remove from bowl and place on lightly floured counter.
Gently pull the dough mixture together to form a ball. Roll into a 12 inch log. Roll up in plastic wrap and place in fridge, allow to chil for 30 minutes.
Slice log into 1/4 inch medallions and place on baking sheet.
Bake for 15 minutes or until edges become light brown.
Makes 45 shortbreads.
1 Cup unsalted butter, softened
1/3 cup sugar
1 tsp grated lemon rind
2 tsp lemon juice
1/2 tsp salt
1 Tbsp fresh thyme, finely chopped
2 cups all purpose flour
1/4 cup dried cherries, coarsley chopped
flour for dusting
Preheat oven to 350F.
With a hand held mixer, cream the butter, sugar, rind, juice, salt and thyme. Cream until light and fluffy.
With a wooden spoon, stir in the flour and cherries. Stir until combined and then remove from bowl and place on lightly floured counter.
Gently pull the dough mixture together to form a ball. Roll into a 12 inch log. Roll up in plastic wrap and place in fridge, allow to chil for 30 minutes.
Slice log into 1/4 inch medallions and place on baking sheet.
Bake for 15 minutes or until edges become light brown.
Makes 45 shortbreads.
Practice safe lunch. Use a condiment.