Thyme-scented Lemon Cookies Wins Big

Happy Thanksgiving!

We’re thrilled to share a very special recipe that we hope will brighten your holiday table, tomorrow and in the months ahead!

Thyme-scented lemon cookies created by Simeon's Cooking up Change team

Each year at Cooking up Change, there's one especially sweet prize. Each team of students creates a unique, healthy cookie and presents trays of treats for guests to sample. The audience votes, then we count the ballots and announce the winner! This year, Simeon Career Academy wowed us with their Thyme-Scented Lemon Cookies and won the coveted cookie prize.

Thanks, Simeon students, for sharing this amazing recipe!

Thyme-Scented Lemon Cookies
Yield: about 50 small cookies

Cookie

• 4 oz butter
• 1 3/4 cups sugar
• Zest of 2 lemons, minced
• 2 teaspoons lemon oil
• 2 teaspoons vanilla
• 4 whole eggs
• 3 cups all purpose flour
• 2 cups whole wheat pastry flour
• 1 teaspoon salt
• 2 teaspoon baking powder
• 5 teaspoons dried thyme or 2 tablespoons fresh (optional)

Glaze

• Juice of 2 lemons
• 2 cups powdered sugar

Directions

1. Combine the flours, salt, baking powder and thyme in a bowl. Set aside.
2. Cream butter and sugar in an electric mixer fitted with a paddle attachment for about two minutes on medium speed. Scrape down bowl.
3. On low speed, add eggs two at a time, until well combined. Scrape down bowl.
4. Add the lemon zest, lemon oil, and vanilla until just combined. Scrape down bowl.
5. With mixer on low speed, gradually add the dry ingredients.
6. Mix until moistened and just combined. Do not overmix!
7. Drop dough by rounded tablespoonfuls on sheet pans lined with parchment.
8. Bake at 350 degrees F for 8-10 minutes, or until very lightly browned and tops are set.
9. Let the cookies rest for another 10 minutes before moving them off of the parchment (preferably to a cooling rack).
10. Meanwhile, for the icing, juice the lemons and strain out the seeds. Add enough powdered sugar to desired consistency (probably less than 2 cups). Ice the cookies and allow icing to set before storing in an airtight container.

Enjoy!

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Simeon High School student bakers with their mentor and culinary instructor.

Happy Thanksgiving!
Rochelle Davis
Founding Executive Director