Thyme Lemon Icebox Cookies

Total Time
Prep: 15 min. + chilling Bake: 15 min./batch + cooling
Makes : about 2 dozen
Ingredients

• 1/2 cup butter, softened
• 5 tablespoons sugar
• 1 tablespoon minced fresh thyme
• 1 to 2 teaspoons grated lemon
• zest
• 1 large egg yolk, room
• temperature
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Directions:

• Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
• Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight.

• Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.

Nutrition Facts
1 cookie: 65 calories, 4g fat (3g saturated fat), 18mg cholesterol, 61mg
sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

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