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Lemon, Thyme and Walnut Cookies
teaspoons dried thyme
teaspoons grated lemon peel
cup chopped walnuts
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Heat oven to 350°F.
In small bowl, mix thyme, lemon peel and walnuts; sprinkle on cutting board. Roll cookie dough over mixture until coated. Cut cookie dough into 24 (1/2-inch) slices, using sharp knife.
On ungreased cookie sheet, place slices 2 inches apart. Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store in airtight container.
Serve cookies with sharp Cheddar cheese or a creamy Brie.
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