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Risotto, a quintessential Italian dish, has been a staple in kitchens around the world for centuries. Renowned for its creamy consistency and rich flavors, risotto is more than just a meal; it's an experience that brings warmth and comfort to the table. Among the myriad variations of this delightful dish, mushroom risotto stands out as a favorite due to its earthy flavors and satisfying texture. The combination of creamy rice and sautéed mushrooms creates a dish that is both luxurious and inviting.

Herbal Lemon Thyme Shortbread

Discover the creamy delight of savory mushroom risotto, a versatile Italian dish perfect for any occasion. This comforting meal features Arborio rice, sautéed mushrooms, and rich broth, creating a luxurious texture that's hard to resist. Whether it's a cozy dinner or an elegant party centerpiece, mushroom risotto is sure to impress. Explore key ingredients, preparation tips, and flavor variations to customize your perfect bowl of comfort food. Enjoy a delicious culinary experience!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup powdered sugar

2 cups all-purpose flour, sifted

1/2 teaspoon fine sea salt

1 tablespoon fresh lemon zest (approximately the zest from 1 medium lemon)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped)

1 teaspoon pure vanilla extract

Optional: A sprinkle of flaky sea salt for topping

Instructions
 

Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Use an electric mixer on medium speed to beat the ingredients until the mixture is light, fluffy, and creamy, about 3-4 minutes.

    Incorporate Flavorings: Add in the fresh lemon zest, thyme, and vanilla extract. Mix until everything is evenly combined, ensuring that the herbs and zest are well distributed throughout the butter mixture.

      Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour and fine sea salt. Gradually incorporate this dry mixture into the creamed butter mixture, stirring with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.

        Form the Dough: Turn the slightly sticky dough onto a lightly floured surface. Knead gently just a few times until it comes together into a smooth ball. If the dough is too soft to work with, wrap it in plastic wrap and refrigerate for about 15 minutes to firm it up.

          Shape the Shortbread: Roll the dough out to about 1/4-inch thickness using a rolling pin dusted with flour. Use cookie cutters to cut out your preferred shapes, or simply slice the dough into rectangles with a knife. Arrange the cut cookies on parchment-lined baking sheets, ensuring there’s space between each one to allow for slight spreading during baking.

            Preheat the Oven: While you arrange the cookies, preheat your oven to 350°F (175°C) to ensure it’s ready when the cookies are formed.

              Chill the Cookies: For a flakier texture, place the cut cookies in the refrigerator for an extra 15 minutes before baking. This step helps to maintain their shape.

                Bake: Bake the chilled cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown. The centers may still look slightly pale—this is perfectly fine as they will continue cooking on the baking sheet.

                  Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely. If desired, lightly sprinkle a pinch of flaky sea salt on each cookie while they are still warm for a touch of flavor.

                    Enjoy: Your Herbal Lemon Thyme Shortbread is now ready to be savored! Enjoy these delightful cookies with a cup of your favorite tea or coffee.

                      Prep Time, Total Time, Servings: 20 minutes | 35 minutes | About 24 cookies

                        Presentation Tips: For an elegant touch, serve the cookies on a tiered cake stand, or plate them with a sprig of fresh thyme and a few lemon slices for a beautiful contrast.