Biltmore Lemon Thyme Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is from Biltmore Living; it's not mine! Ingredients:
2 cups all purpose flour |
1/2 cup blanched slivered almonds |
4 1/2 tsp fresh thyme leaves |
1 1/2 tsp grated fresh lemon peel |
1/2 tsp salt |
1 cup unsalted butter, softened |
1/4 cup granulated sugar |
1/4 cup sugar, confectioner's |
1 tsp pure vanilla extract |
1 tsp lemon extract |
8 oz white chocolate, high quality (not white chocolate chips) chopped |
Directions:
1. Place 2 tablespoons of the flour, the almonds, thyme leaves and lemon peel in an electric food processor bowl fitted with a metal blade. Cover and pulse for about 20 to 30 seconds or until the mixture is finely ground.
2. Sift the remaining flour and salt together into a medium bowl. Stir in the almond mixture until the ingredients are mixed. Set aside.
3. Beat the butter and both sugars in an electric mixer bowl fitted with the paddle attachment at medium speed until light and fluffy.
4. Reduce the speed and gradually beat in the flour mixture, until just combined. Stir in the vanilla and lemon extracts. Shape the dough into a disc and wrap tightly in plastic wrap then refrigerate for 2 hours or overnight.
5. Preheat the oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat.
6. Roll out the dough on a lightly floured surface to about 1/8 -1/4 inch thickness, adding only enough flour to prevent the dough from sticking. Cut dough with a 2-inch round cutter. Place the rounds about 1/2 inch apart on the baking sheets and bake for about 15-20 minutes or until the shortbread is lightly browned underneath. Remove immediately to wire racks to cool completely.
7. Melt the white chocolate in a microwave safe bowl for 30 second bursts stirring each and every time until smooth and completely melted. Dip half of each cookie into the white chocolate then place on parchment paper until the chocolate is set. Store in an airtight container.
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