Lemon-Thyme Crisps

These light, crispy wafers are delicious and the unusual ingredients give them an added allure.  The recipe makes 10 dozen cookies, but don’t worry!  People will eat them a dozen at a time!


  1. 1 large lemon or 2 small
  2. 4 teaspoons fresh thyme, chopped
  3. 1 3”piece of ginger root
  4. 3 ¼ cups all-purpose flour
  5. 2 teaspoons. baking soda
  6. ½ teaspoons salt
  7. 2 sticks unsalted butter, softened
  8. 1 ½ cups sugar
  9. 1 egg


  1. Prepare the thyme, lemon, & ginger. Scrape the leaves of the thyme stems and chop enough to have 4 teaspoons.  Set aside.
  2. Peel the ginger root and grate enough for 1 tablespoon.  .
  3. Using a large lemon, finely grate 1 ½ tablespoons of zest.  Set aside.  Using the same lemon, squeeze 3 tablespoons of juice.
  4. Sift together the flour, baking soda and salt & set aside.
  5. In a large bowl, combine the butter, flour, lemon zest, and thyme leaves.  Beat until light and fluffy, about 4-5 minutes with a hand-held mixer.
  6. Add egg and beat until well combined.  Add lemon juice and ginger root.
  7. Add the flour mixture until well combined.
  8. Divide the dough into 4 balls.  Flatten each ball of dough on a lightly floured piece of waxed paper, then roll to 1/8” thickness. Top with another piece of waxed paper.
  9. Refrigerate dough for 2-8 hours.

Pre-heat oven to 350 degrees 

  1. Take out the dough one sheet at a time.  Leave the rest in the refrigerator.
  2. Lightly flour a surface and turn the dough over peeling off the waxed paper.
  3. Using a 1 ½”cookie cutter, cut out the wafers and place them on an un-greased cookie sheet about 1”apart.  The cookies will spread.
  4. Bake for about 9 minutes or until golden.  Take off pan immediately with a cookie spatula and place on cooling rack.  When completely cool store in an air-tight container for up to a week.

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