Makes 1 8 or 9-inch pan, serving 8 to 10

1 stick (4 ounces) unsalted butter
½ C. organic sugar
Pinch of salt
1 C. flour
1½ t. minced lemon thyme leaves

Preheat the oven to 350°. Cream the butter with the sugar and salt with an electric mixer until perfectly smooth, light and fluffy. Add the thyme leaves. Then, on low speed, add the flour. Stop when the mixture appears crumbly. Gather the dough in your hands and press it into a shallow 8 or 9-inch pie plate. Press the tines of a fork around the edges to make a crinkled, fluted design. Bake until pale gold— about 25 minutes. Remove and, while it’s still warm, cut into 8 or 10 slices, then cool.

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