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Citrus-Thyme Shortbread

Ingredients

  • 1 cup salted butter, room temperature
  • 1/2-2/3 cup brown sugar, firmly packed
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 2 hard-cooked eggs (yolks only), cooled optional
  • 2 cups all-purpose flour
  • 1/4 cup rice flour
  • 2 tsp each orange, lemon and lime zest
  • 2 tbsp fresh thyme or lemon thyme leaves, lightly chopped

Glaze

  • 1/2 cup sifted icing sugar
  • 1/2 tbsp butter, softened
  • 1 tsp lemon zest and lemon juice to make a thin drizzle

Instructions

  • In a stand mixer, beat together butter, sugar, salt and vanilla for 2 minutes on medium speed, scraping bowl occasionally.
  • Press cooked egg yolks through a fine sieve with the back of a spoon into the mixing bowl and beat for 2 minutes more, ensuring that the yolks are fully incorporated.
  • Stir flours to blend, then add to batter with citrus zests and thyme. Mix lightly only to incorporate, do not over mix.
  • Form into a disc ½-inch thick - this will facilitate easier cutting into shapes when cold.
  • Cover with plastic and refrigerate overnight. This allows the flour to rehydrate and chills the butter, reducing spreading when baking.
  • Remove from the fridge and place on a floured surface, sprinkle top lightly with flour, roll top smooth with rolling pin and cut out with floured cookie cutter as desired.
  • Heat oven to 350 F. 
  • Place cookies on parchment-lined baking sheets.
  • Refrigerate cut cookies 10-15 minutes if they start to warm to room temperature.
  • Dock holes in each cookie with a skewer or fork to release steam, sprinkle with sugar or other embellishments if desired, and bake until lightly browned, approximately 16-22 minutes.
  • Let cool completely on a wire rack before drizzling. After cooling, drizzle with glaze and sprinkle with leftover zest.

Glaze

  • Mix ingredients together in a bowl. Let set and store in an airtight container or freeze.