3-1/4 c. flour
2 t. baking soda
1/2 t. salt
4 t. finely chopped fresh lemon thyme or thyme
1 c. butter, softened
1-1/2 c. sugar
2-1/2 T. finely grated lemon zest
1 lg. egg
3 T. fresh lemon juice
1 T. finely grated fresh ginger
Sift flour, soda and salt into bowl. Stir in the thyme. Cream butter, sugar and lemon zest in a mixer bowl until light and fluffy. Beat in the egg, lemon juice and gingerroot. Add the flour mixture and beat just until moistened.
Divide the dough into halves and shape each into a 1-1/2 x 14-inch log on waxed paper. Wrap in the waxed paper and foil. Place in the freezer for 20 minutes.
Slice 1 log at a time into ovals 1/4″ thick; cut each slice diagonally into halves. Place 1″ apart on ungreased cookie sheets.
Bake in batches at 350 for 12 minutes or until golden brown, beginning each batch on a rack in the upper third of the oven and moving it to the lower third after 6 minutes.
Remove cookies immediately to a wire rack to cool.
Sprinkle lightly with confectioner’s sugar
Logs may be frozen for up to 3 weeks; allow to come to room temperature before slicing.
Makes 5 dozen.