You will love this cookie or hate it. It has wonderful flavors but if you are not into “modern” baking, do not make these cookies. They are relatively easy to make and the dough is rolled into rectangles and cut into squares with a scalloped-edge pasty wheel.
½ cup soft butter
¼ cup granulated sugar
1 Tablespoon snipped fresh thyme
2 teaspoons finely shredded lemon peel
1 Tablespoon lemon juice (fresh)
¼ teaspoon ground cardamom
1 ¼ cups all-purpose flour
Coarse sugar or granulated sugar
Preheat oven to 350 degrees Fahrenheit. Cream the butter in a mixing bowl with an electric mixer on medium speed for about 30 seconds. Add sugar and mix until combined, scraping side of bowl. Beat in thyme, lemon peel, lemon juice, and cardamom. Beat in flour slowly with the mixer and stir in the last amount if necessary. Kneed mixture until smooth and form dough into a ball.
Divide the dough into three equal portions. Roll each portion to a 6 x 4 ½ inch rectangle about ¼ inch thick on a lightly floured surface. Cut the dough into 1 ½ inch squares with a scalloped-edge pastry wheel. Sprinkle the cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.
Bake for 12 to 15 minutes or until edges are just lightly browned. Transfer cookies to wire racks and let cool.
Makes 36 cookies.
Store in layers separated by pieces of waxed paper or parchment paper in an airtight container; cover. Store cookies at room temperature for up to 3 days or in freezer for up to 3 months.