Summer Thyme Cookies

During my stint at Pure Bake Shoppe I came up with this recipe for the "cookie of week." It went over so well with the customers that it became "cookie of a couple weeks." Eventually we ran out of the lemon thyme that I was growing in a pot in front of the store and we had to halt production. If I had known the Summer Thyme cookie was going to blow minds, I would have planted a whole field of lemon thyme.

We've all seen thyme amongst the herbs at farmer's markets and stores but now, thanks to adventurous gardeners, exotic varietals are popping up everywhere. Lemon thyme is just as subtle and herbal as regular thyme but carries a beautiful aroma of fresh lemon. The fresh vibrant flavors of lemon and thyme combined with this delicate cookies base makes for a perfect alfresco dessert under the stars. MMM! I'd probably pop a bottle of Prosecco, an inexpensive bubbly wine from Italy, and enjoy!

You may not be able to find lemon thyme in a grocery store but you can usually find it at farmer's markets or specialty food stores. Also try checking the potted herbs, as sometimes you can just buy a whole plant which is usually less expensive and you'll have lemon thyme all summer long.

Summer Thyme Cookies
preheat oven to 350 degrees
11 oz Bob's Red Mill all purpose g.f. flour
1 c sorghum flour
1 1/2 tsp xanthan gum
2 tsp baking powder
1 1/2 tsp salt
3/4 c unsalted butter, softened
1 c. xylatol
1 1/2 c natural cane sugar
2 eggs
1/4 c flax meal
1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp lemon zest
2 T minced lemon thyme

Sift together all dry ingredients (except sugar and xylitol) and set aside. Cream together butter, sugar and xylitol until fluffy and creamy, about 2 minutes. Next, add extracts, lemon zest, and lemon thyme. Beat just until flavorings are incorporated. With mixer on low, add eggs one at a time, beating until just combined. After last egg is added, increase mixer speed to med-high and beat for about 30 seconds. Turn mixer off, scrape down sides and bottom, then add the sifted dry ingredients. Turn mixer on low and beat lightly, just until dry ingredients are incorporated.
Scoop dough onto cookie sheets, 2"-3" apart. Use about 2 T of dough per cookie. Place cookie sheet in preheated oven on center racks. Bake for 8 minutes then rotate pans and continue to bake for another 6-8 minutes or until golden brown and fragrant. One thing I've learned in all this baking and moving around,is that every oven is different so the best thing to do is stay close and use all your senses. Pay attention to how the cookies smell, look, and feel. Don't over think though, just trust your senses.