when one ends up with extra sweet tart dough,
one must make shortbread cookies.
(add fresh thyme to dough and make a lemon zest icing)
Sweet Tart Dough:
1 cup + 2 tbsp unsalted butter, at room temperature
1 cup sugar
1/4 tsp salt
2 large eggs, at room temperature
3 1/2 cups all-purpose flour
(a few tsp fresh thyme)
Using a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt
and mix on medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add the flour all at once and mix on low speed just until incorporated.
On a lightly floured work surface, divide the dough into 4 equal balls and shape each ball into a disk 1/2 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight or freeze 3 for future use
(this dough will keep for up to 3 weeks). Roll dough out to about 1/4 inch thick (sprinkle fresh thyme if you want) and using cookie cutters, cut out cookies from dough. Place on baking sheets about one inch apart.
Preheat the oven to 325 degrees Fahrenheit.
Place in the oven and bake for 7 to 10 minutes. The cookies should be lightly colored and look dry and opaque.
Let cool completely on wire racks.
To make icing, combine 1/2 cup powdered sugar, 1 tsp water, & 2 tsp lemon zest & brush on cookies.
