The ingredients for this month's Crazy Ingredient Challenge are lemon and thyme. These ingredients are pretty straightforward to combine so I challenged myself to use them in an unexpected way. Unfortunately, my roller coaster life took an unexpected twist last week and I thought, well, "lemon and thyme" just won't happen. I still had not decided on what to make and I ended up moving to a country where lemons are not easily sourced. We have lots of limes and oranges but lemons are only grown in certain areas. Maybe we just don't like lemons? I am not sure what it is. Thyme, however, is abundant. You will not walk into a kitchen here and not find several bunches of thyme. Sunday through Saturday, we are using thyme.
With all the rushing and figuring things out and trying to settle in, I decided to keep my lemon and thyme ambitions simple. I went with cookies! I keep saying that I am not a cookie baker yet somehow, I keep reaching for cookie recipes when I am in a rut. These were simple and pretty good though. One day, one day, I will be an excellent cookie baker.
Be sure to visit all the other Crazy Ingredient Challengers this month! See what they did below and won't you join us next month?
Lemon Thyme CookiesIngredients
Yield: ~36 cookies
Yield: ~36 cookies
2/3 cup of sugar
1/2 cup coconut oil (melted)
zest of 1 lemon
1 teaspoon fresh thyme leaves, minced
1 teaspoon lemon juice
2 cups of flour
1/2 teaspoon baking powder
pinch of salt
additional sugar for rolling
Whisk together eggs and sugar until pale colored, thick and frothy. Pour in the coconut oil, lemon zest, thyme and lemon juice and whisk until combined.
In a separate bowl, whisk together flour, baking powder and salt. Stir in the flour mixture into the egg mixture.
The dough is sticky so chill until firm enough to handle.
Preheat oven to 350 F. Line a cookie sheet with parchment.
Take a scant tablespoon of dough and roll into a ball. Damp your hands if dough starts sticking to them. Roll each ball into sugar and place on the prepared cookie sheet.
Bake for about 8 minutes or until very lightly browned.
Cool and enjoy.