Serves: 5
In a large bowl, cream the butter, eggs, and lemon thyme. Add the contents of the jar, and stir until well mixed. Chill the dough for 2 hours. Preheat the oven to 350°F. Then drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 9 to 11 minutes or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.
This _Lemon Thyme Cookies recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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