They say that “home is where the heart is” and truthfully, I don’t believe that a home is defined by the four walls that hold a roof overhead: it’s where your family is, those you love and that love you
When I think of March, I think of new beginnings. I think of the ability to start fresh. It’s the time when you open the earth to plant seeds – seeds that bloom and, when they blossom, you can begin to see your efforts pay off. That is true of anything in life. Whatever you put into something, you will see the returns. If you don’t plant any seeds, there will be none to reap. In the case of this recipe’s inspiration, someone planted a Meyer Lemon tree, out of love, and by this January in California, bright yellow orbs weighed down the branches.
My own memories of Spring take me back to when my children were younger. I would decorate the house in pastel colors. I would have tulips and pansies that would adorn the windowpanes. My daughters would arrive home from school wearing their beautiful floral dresses. Since I loved the idea of freshness and spring, they were given yummy Lemon Thyme Shortbread Cookies. They loved the freshness of the lemon and slightly savory aromatic distinctive flavor of the thyme. The cookies would melt in your mouth and go perfectly with my Ginger Honey Iced Tea. Now that memory is vulnerability at its best.
Ingredients:
1-1/2 Cups unsalted butter, softened
½ Cup granulated sugar
1 Tablespoon of honey
2 Tablespoons fresh thyme
1 Tablespoon lemon zest
3-1/2 Cups All-purpose flour
2 Tablespoons cornstarch
1 Teaspoon salt
Directions:
1. Add butter to a large mixing bowl; beat until creamy.
2. Mix in the sugar and honey; add the thyme and lemon zest, beat until combined.
3. In another large bowl sift together the flour, cornstarch and salt
4. Add flour mixture to butter mixture; beat until combined.
5. Separate into three 1-1/2-inch logs.
6. Wrap tightly in plastic wrap; refrigerate 1 hour or up to 5 days.
7. Preheat oven.
8. Line baking sheet with parchment paper or non-stick cooking spray
9. Cut shortbread into ¼ inch slices
10. Bake 10 minutes or until brown.
11. Cool 2 minutes.
Natalie Ramos is a chef and owner of both the catering company Fleur de Cuisine and the recently opened restaurant Marie De La Fleur at 19375 Magnolia Grove Square inside the clubhouse at Lansdowne Woods. She recently wrote a book "Recipe for Life" which will be published soon.
