Sometimes I feel like I’m running out of time.
These two know how to pump. Meaning, my days of standing behind a swing for hours, pushing one child and then the other, are over.
It’s a mixture of wistful relief.
Because it’s pretty fabulous to sit in the grass, sun on my face, iced tea in my hand, and watch my kids playing on the swings, pumping their little legs furiously, enjoying being “big kids.”
But the meloncholy part of me knows two things:
1. This is just the first step of independence for these little munchkins. Pretty soon I’ll be handing over my car keys.
2. There’s something really therapeutic about pushing a child in a swing over and over again and I already miss it.
I think I’m running out of time.
Thankfully I’m not running out of thyme. (Was that cheesy?)
This is lemon thyme, specifically.
And since I’m missing my swing pushing therapy, I’ve found another form of brainless relaxation: pulling lemon thyme leaves off their stems.
Standing at the counter, stripping the stems of these fragrant herbs was the perfect opportunity to ponder life’s greatest mysteries: how do I raise my kids to be Christian in a messed up world, and where did that large bag of coconut flour I just purchased disappear to?
A basic shortbread recipe is made even better with the addition of lemon zest and lemon thyme.
Topped with a tart lemon glaze, these taste like summer.
Quick and easy in the food processor, they’re barely 20 minutes of prep. With all of the extra time on your hands, go push your kids on the swings. Even if they think they’re too big…
Lemon Thyme Shortbread
1 cup flour
1/4 cup stemmed lemon thyme
1/2 tsp salt
2 TBS lemon zest
1/2 cup earth balance vegan butter
1/2 cup powdered sugar
3 TBS fresh lemon juice
1/2 tsp vanilla
Glaze: 1/2 cup powdered sugar+3 TBS fresh lemon juice, whisked until smooth.
In a food processor, combine flour, salt, thyme and zest until thyme is in small flecks. Add butter and pulse until sandy in texture. Add powdered sugar, lemon juice and vanilla. Pulse just until combined.
Spread dough into a greased 8″ square pan. Bake at 325 for 30 minutes. Let cool. Pour glaze over cooled bars and let set.