As requested by a customer, we posted this cookie recipe and hope that many of you make and enjoy eating these as much as we do. This is one of our favorite recipes and Julie always does a bang up job making them. Thanks Julie for passing this recipe along. btw- I believe Julie uses Lemon Thyme for the cookies, to make them lemonier of course. The recipe appeared in SUNSET magazine and is credited to Janet Moore, Beulah, CO.

THYME-LEMON COOKIES

1 cup (1/2 lb.) butter
1 3/4 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons dry thyme leaves
1 tablespoon grated lemon peel.

Combine butter and 1 1/2 cups sugar; beat until thoroughly blended. Beat in eggs until smooth. Add flour, baking powder, thyme, and lemon peel; mix well. Put remaining 1/4 cup sugar into a small bowl. Shape into 1 Tbsp-size balls (chill for an hour for easier handling); drop balls into sugar & roll to coat. Place balls 1 inch apart on ungreased 12×15″ sheet. Bake at 375° 12 to 15 minutes. Makes about 5 dozen cookies.