Orange Thyme Cocktail Cookies
Surprise your guests with a cookie appetizer! Pair it with a cocktail and you'll look like a genius. The dough can be made ahead, rolled out between wax or parchment paper, and frozen so you all you have to do is bake them for your big day.
Ingredients
- 1 tablespoon thyme leaves finely chopped
- 1 tablespoon orange zest (1 medium orange)
- 1/2 cup sugar
- 1 stick unsalted butter softened
- 1 egg yolk
- 1/3 cup extra-virgin olive oil
- 3/4 teaspoon sea salt
- 2 cups all-purpose flour
Instructions
- Remove the thyme leaves from the stalk and chop the thyme finely.
- Zest the orange using a microplane grater, if you have one.
- In a small bowl, rub the thyme and zest into the sugar until the sugar is moist and aromatic.
- In a standing mixer fitted with the paddle, beat the butter with the orange thyme sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until just incorporated.
- Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper or parchment to about 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of cookie dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies for about 20 minutes, until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely. (if your dough, as mine was, is a little thinner than 1/4 inch, reduce the cooking time by about half)
Notes
MAKE AHEAD — The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for 2 weeks. The baked cookies can be kept in an airtight container for up to 2 days.
Nutrition
Calories: 46kcalCarbohydrates: 4gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 29mgPotassium: 5mgSugar: 1gVitamin A: 55IUVitamin C: 0.3mgCalcium: 2mgIron: 0.2mg
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