Lemon Thyme Cookies with Lemon Glaze

for cookie;
1 c butter, softened
1 1/2 c sugar
1/2 c brown sugar
2 large eggs, lightly beaten
1/3 c sour cream
2 T lemon juice
1 T lemon zest
1 t vanilla
4 c flour
1 T baking powder
1 t baking soda
1/2 t salt
4 t lemon thyme (or regular thyme), finely chopped

Cream butter and sugar. Add eggs, sour cream, 2 T lemon juice, 1 T zest, and vanilla; beat well. In a separate bowl stir together flour, baking powder, baking soda, salt, and thyme. Add dry ingredients to creamed mixture and beat until mixed.

Drop by teaspoonfuls on ungreased cookie sheet, flatten slightly with palm of hand. Bake 8-10 minutes until just brown around edges. Cool on sheet 2 minutes then remove to rack to cool completely.

for glaze;
1/4 c lemon juice
2 T lemon zest
1 1/2 c powdered sugar, sifted

Combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Dip top of cookies into glaze and return to rack to set. Allow glaze harden at least 2 hours. Store in an airtight container. Yield approximately 60 cookies.

Polenta with Rosemary and Thyme

2 T olive oil
2 cloves garlic, minced
4 c chicken broth
1 c cornmeal
3 T butter
1 T each fresh rosemary and thyme, chopped
1/2 c Parmesan, grated
fresh ground black pepper, to taste


Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat olive oil over medium heat. Reduce heat to low, add garlic and saute for 1 to 2 minutes. Turn heat to high, add chicken broth and bring to boil. Gradually add cornmeal while continually whisking. Cover pot and place it in preheated oven. Cook 35 to 40 minutes, stirring every 10 minutes to prevent clumping. Once mixture is creamy, remove from oven and add butter, herbs and pepper. Gradually stir in Parmesan and stir well. Serve immediately. Serves 8.

To make Polenta cakes, pour cooked polenta into 9x13 inch baking dish lined with parchment paper. Refrigerate to cool completely. Once set, turn polenta out onto cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in nonstick skillet over medium heat until slightly browned.