Lemon-Thyme Cookies Recipe and Farm to Table Inspiration

May 23

Carroll and Richard Candler live in Sharpsburg, Georgia, on land that recently came back to the family after several decades. Carroll and Richard share a passion for botany, and love of holistic agriculture which has recently led them on the journey of starting their farm-florist operation. Carroll, with an eye for detail and love of the inherent beauty in nature, fell in love with flower arranging using wild and garden plants.

“Motivated by our commitment to the wild plant and animal community in which we live, Wildcraft Flowers uses holistic practices to grow all of our flowers. We are constantly aware of our impact on our environment and strive to manage our land in a way that can benefit all creatures alike.

As our name suggests, we love to gather wild plants for use in our flower arrangements. We always harvest wild plants responsibly in order to preserve and protect our native flora. We also spend a portion of our time restoring native plant communities and wildlife habitat on our flower farm and homestead.”

All photographs by Shauna Veasey Photography

“We believe in preserving land through sustainable agriculture, in protecting native ecosystems, in hard work, in living a healthy and active life, and in the uplifting power of beautiful things. All of this motivates us to grow flowers.”

— Carroll and Richard Candler of Wildcraft Flowers

Lemon-Thyme Cookies Recipe

The subtle sweetness of these cookies adds to the well-paired flavor combination of lemon, cardamom, and fresh thyme.

(makes 36 cookies)

Ingredients

1/2 cup butter, softened

1/4 cup granulated sugar

1 tablespoon snipped fresh thyme

2 teaspoons finely shredded lemon peel

1 tablespoon lemon juice

1/4 teaspoon ground cardamom

1 1/4 cups all-purpose flour

Coarse sugar or granulated sugar

Directions

Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice, and cardamom. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.

Divide dough into three equal portions. Roll each portion into a 6x4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.

Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool.

From the Test Kitchen

Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.