HOME | Farm to Table Love Story with Lemon-Thyme Cookies

We first saw these images about a month before we launched Porch. The imagery resonated with us so incredibly. It was the visual representation of all of the emotions that we had been pouring into the idea for a magazine. Beautiful photos. Real people. Fresh food. A small, thriving business. 

Carroll and Richard Candler live in Sharpsburg, Georgia, on land that recently came back to the family after several decades. Carroll and Richard share a passion for botany, and love of holistic agriculture which has recently led them on the journey of starting their farm-florist operation. Carroll, with an eye for detail and love of the inherent beauty in nature, fell in love with flower arranging using wild and garden plants.

“Motivated by our commitment to the wild plant and animal community in which we live, Wildcraft Flowers uses holistic practices to grow all of our flowers. We are constantly aware of our impact on our environment and strive to manage our land in a way that can benefit all creatures alike.

As our name suggests, we love to gather wild plants for use in our flower arrangements. We always harvest wild plants responsibly in order to preserve and protect our native flora. We also spend a portion of our time restoring native plant communities and wildlife habitat on our flower farm and homestead.”

We're lucky enough to share with you all a delicious cookie recipe that is now an official staple in our own household.



The subtle sweetness of these cookies adds to the well-paired flavor combination of lemon, cardamom, and fresh thyme.

(makes 36 cookies)


1/2 cup butter, softened

1/4 cup granulated sugar

1 tablespoon snipped fresh thyme

2 teaspoons finely shredded lemon peel

1 tablespoon lemon juice

1/4 teaspoon ground cardamom

1 1/4 cups all-purpose flour

Coarse sugar or granulated sugar


Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice, and cardamom. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.

Divide dough into three equal portions. Roll each portion into a 6x4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.

Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool. 


Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Photography: Shauna Veasey Photography | Venue: Vinewood Plantation | Designer: J.Elliott | Florist: Virtu Floral and Design | Rentals: Southern Vintage Rentals | Flower farm: Wildcraft Flowers  | Calligraphy: Rachel Brewer | Food Stylist: Southern Flair Events | Bakery: Blooming Flour Bakery | Hair and Makeup: Beauty Asylum