• 1 cup Butter, softened
• 2 cups Sugar
• 3 lg. Eggs
• 2 Tbsp. Buttermilk
• 1 1/2 tsp. Vanilla
• 5 cups AP Flour
• 1 tsp. Baking Powder
• 4 Tbsp. Lemon Thyme leaves
• 2 Tbsp. Sugar

1. Into mixer with paddle, beat Butter until creamy. Slowly add Sugar and beat well.
2. Add Eggs, Buttermilk, Vanilla and Thyme and beat well.
3. Add Flour and Baking Powder together and add to the Sugar mixture.
4. Beat well, cover and chill the mixture for at least 8 hours.
5. Roll dough to � in. thickness on lightly floured surface. Cut with cookie cutter and place 1 in. apart on lightly greased cookie sheet.
6. Sprinkle with Sugar and bake at 400 degrees for 7 to 8 min.

Chicken with Lemon Thyme Wine Sauce

• 4 Chicken Breasts, boneless
• 1 cup White Wine
• 2 Tbsp Olive Oil, Extra virgin
• 1 Tbsp Lemon Thyme
• 1 tsp each, Salt and Pepper
• 2 Tbsp Butter
• 2 Tbsp Pecan Oil
• 1 cup Onion, chopped
• 2 cloves of Garlic chopped
• 1/4 cup half & half
• 1 Tbsp Flour, All Purpose
• 1 Tbsp Lemon Thyme
• Salt and Pepper to taste

1. Preheat oven to 375F. Pierce chicken breasts with fork and arrange in a baking dish.
2. Add wine, olive oil, 1 tbsp lemon thyme, and 1 tsp each salt and pepper and marinate for 10 minutes.
3. Saute onions and garlic in butter and pecan oil until translucent and remove from pan.
4. Thoroughly blend the wine, pepper, cream, flour, and lemon thyme, adding onions and garlic when cooled.
5. Brown the chicken in the seasoned oil over a medium-high heat for about 8 minutes, turning once. Add the blended sauce to the pan and cover and bake for 10 minutes. Remove the cover and cook an additional 15 minutes or until reduced to desired consistency. Garnish with stems of Lemon Thyme