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Here is the Recipe for raspberry, olive oil, and thyme shortbread cookies. 

This is a light cookie that blends several flavors and isn't overly sweet. 

You will need the following ingredients:

-1 cup plain flour
-1/2 cup unsalted butter, at room temperature
-2.5 tablespoons of  extra virgin olive oil
-1/2 cup sugar 
-2 egg yolks
-Zest and juice of one lemon
-1teaspoon chopped fresh thyme
-1 tablespoon freeze dried.frozen raspberry

You will also need parchment paper for this recipe. 

Step 1: Starting the Dough

For this step you will need the sugar, soft butter, and olive oil.

In a large bowl add ingredients in this order.

1. 1/2 cup sugar

2.1/2 cup unsalted butter, at room temperature

3. 2.5 tablespoons of  extra virgin olive oil

Once you have added all the ingredients above blend until creamed. 


Step 2: Adding the Wet Ingredients

For this step you will need the yolk of two eggs and the juice of one lemon. 

Add to the mixer and blend well. 

Step 3: Adding Dry Ingredients

For this step you will add the flour to the creamed mixture. 

Add the 1 cup of flour to the mixture. You can do this all at once, or a little at a time. Make sure that all flour is incorporated and the mixture is well blended. 

Step 4: Adding the Flavors

For this step you will need the lemon zest, raspberries, and thyme. 

Make sure that all ingredients are finely chopped and the thyme is stem free. 

Add to the mixture while mixing in this order.

1. 1teaspoon chopped fresh thyme

2. 1 tablespoon freeze dried.frozen raspberry

3. zest of one lemon. 

Blend until all ingredients are completely incorporated into the dough. 

Step 5: Transfer the Dough

Once the dough is well blended, remove the dough and spoon or spread it onto the parchment paper. 

Step 6: Roll the Dough

Once you have transferred all the dough to the parchment, roll the parchment around the dough and roll until it is cylindrical (rolled like a sausage). 

Once you have done this place rolled dough into the freezer and allow to set. This can take anywhere from 1 hour to 2 depending on your freezer. 

Step 7: Prepping to Bake

When the dough is just about ready preheat your oven to 350 degrees F and line your baking or cookie sheet(s) with parchment paper. 

Step 8: Forming the Cookies

Once the oven is ready and the dough is set, remove the dough and unroll it from the parchment paper and place on cutting board or rolling stone. 

The dough should look like a log. 

I cut off the ends to get a good shape for the cookies. 

Then with a knife cut cookies at about half an inch or you can make them a little thicker if you like. 

Once they are sliced add them to the parchment lined baking or cookie sheet(s).

Step 9: Baking the Cookies

Place baking or cookie sheet(s) to 350 degree F oven and bake for 12 - 14 minutes. 

Step 10: Dressing the Cookies

Once they have baked remove them from the oven and sprinkle lightly with sugar. After you have dressed them allow them to cool for about 5 minutes and serve. 

Step 11: Finishing Up

Serve the cooled cookies with a nice breakfast or Earl Grey tea. This cookie is light, flavorful, and not too sweet. 
This looks really good. Thanks for sharing.
Sounds good! I love the way the raspberries, thyme and lemon adds some color to the cookie!
It really is a good cookie. The flavors blend very well together and help make it a robust cookie, without being overwhelming. <br>

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