lemon thyme crisps (adapted from epicurious)
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
6 teaspoons finely english thyme
1 cup unsalted butter, softened
1 cups granulated sugar
2 1/2 tablespoons finely grated fresh lemon zest
1 large egg
3 tablespoons fresh lemon juice
2 tablespoon finely grated peeled fresh ginger root
in a large bowl, combine flour, baking soda, and salt and stir in thyme. in the bowl of an electric mixer beat together butter, granulated sugar, and zest until light and fluffy. add egg, beating until combined well. beat in lemon juice and ginger root. add flour mixture, beat just until combined.
halve dough and on separate sheets of wax paper form each half into a 14- by 1 1/2-inch log, using wax paper as a guide. freeze logs, wrapped in wax paper and foil, about 20 minutes, or until firm, and up to 3 weeks. if frozen solid, bring logs to cool room temperature for ease of slicing.
preheat oven to 350f.
cut 1 log diagonally into 1/4-inch-thick ovals and halve each slice diagonally. arrange cookies about 1 inch apart on baking sheets (lined with parchment) and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. immediately transfer crisps with a spatula to racks to cool. dust cookies lightly with confectioners' sugar if you're craving a bit more sweet.
-this recipe makes piles of tiny tear drop cookies!
raspberry sorbet (adapted from chocolate gourmand)
4 cups fresh raspberries
1 cup orange juice
1/3 cup lemon juice
3/4 cups sugar
1/2 cup orange triple sec (totally optional, but does add a bit of kick to the finish)
shifting to the top of the directions. get your ice cream maker ready to go!
rinse the berries and puree in a blender. using the finest sieve possible, sort out the seeds. maybe strain two or three times.
juice oranges and lemons and pass juices through a sieve to remove seeds and pulp. add juices and sugar to the raspberry purée and mix well until blended. chill for about an hour or until cold. add liquor to mix. pour into ice cream maker and freeze per your maker's instructions. eat straight away OR let it freeze for several hours and the flavors with do nothing but improve.
