Thyme Lemon & Rosemary Cookies

Lemon, Rosemary, & Thyme Sugar Cookies

Makes 5 dozen cookies.

*This dough needs to be refrigerated for at least 6 hours before using. After dough is prepared, flatten into two discs, cover with plastic wrap, and refrigerate.

Pre-heat oven to 375 degrees.

2/3 Cup Earth Balance Vegan Butter

2/3 Cup Spectrum Organic All Vegetable Shortening

4 1/2 Cups Mama’s Almond Blend All Purpose Gluten Free Flour

2 Eggs

1 1/2 Cups Sugar

2 Tbsp. Almond Milk

2 tsp. Baking Powder

1 1/2 tsp. Xanthan Gum

1/2 tsp. Sea Salt

1 tsp. Pure Vanilla Extract

1 tsp. Pure Lemon Extract (Bought mine at a cake decorating store.)

Grated Rind Of 1 Lemon

1 heaping tsp. Fresh Thyme, finely chopped

1/2 tsp. Fresh Rosemary, finely chopped

Beat butter and shortening in mixer until completely combined and fluffy, scraping down bowl once or twice. Add about half of the flour, the eggs, sugar, milk, baking powder, xanthan gum, sea salt, vanilla, lemon extract, and grated lemon rind. Beat until thoroughly combined. Pour in remaining flour, thyme, and rosemary, and beat until herbs and flour are thoroughly incorporated.

(Follow refrigeration instructions above.)

Remove 1 disc of dough from the  fridge at a time. Flour the work surface with gluten-free flour and allow dough to rest for 10 minutes while you cover two baking sheets with parchment paper and set up cooling racks.

Carefully roll dough out to about 1/4 in thickness and cut with desired cookie cutter. I used a 2 1/2 inch circle.

Place on parchment paper lined baking sheets and bake for 7-8 minutes, bottom edges will just barely begin to turn golden. Remove from oven, allow to rest on baking sheet for 2-3 minutes (I let mine rest while I’m placing unbaked cookies on another sheet to go in the oven), then allow to cool completely on cooling rack before frosting.

Lemony Thyme Frosting

7 Tbsp. Earth Balance Vegan Butter

1 1/2 Tbsp. Fresh Lemon Juice

Grated Rind of 1/2 Lemon

1 tsp. Lemon Extract

1/4 tsp. Finely Chopped Fresh Thyme

6 Cups Powered Sugar

4-6 Tbsp. Almond Milk

Yellow Sanding Sugar

Fresh Thyme Sprigs

Cream the butter, lemon rind and thyme until light and fluffy. Add the lemon juice and lemon extract.

Slowly begin adding the powdered sugar 1 cup at a time mixing on low and then beating and scraping down bowl after each cup. Once the frosting becomes too thick, start adding the almond milk 1 Tbsp. at a time alternating with the remainder of the powdered sugar until the frosting is creamy and fluffy. Frost cookies, decorate with yellow sugar and thyme sprigs, and place on wire racks until frosting is set.