The floral flavors of thyme and lemon are dreamy in these shortbread cookies.
The chopped herb is both folded into the dough, and used as a garnish on top.
A zingy lemon glaze helps cut through the sweetness and add bright, springy notes to these delicate buttercookies.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
This will make rolling and punching out the shapes a little easier.
Beat in lemon zest, thyme, and vanilla until combined, about 30 seconds.
Whisk together flour and salt in a medium bowl until combined.
Shape dough into a 6-inch disk, and wrap in plastic wrap.
Let chill until firm, at least 1 hour or up to 24 hours.
Preheat oven to 350F.
Line a large rimmed baking sheet with parchment paper.
Roll out dough on a lightly floured work surface to 1/4-inch thickness.
Cut desired shapes using lightly floured 2-inch cookie cutters.
Chill, reroll, and cut dough scraps as needed.
Transfer shapes to prepared baking sheet, spacing 1 inch apart.
Freeze until firm, about 10 minutes.
Bake in preheated oven until the edges are set, 14 to 16 minutes.
Let cool on baking sheet for 5 minutes.
Transfer cookies to a wire rack; let cool completely, about 30 minutes.
In a medium bowl, whisk together lemon juice and remaining 1 cup powdered sugar until smooth.
Dip, drizzle, or spread glaze over cooled cookies as desired.
Sprinkle additional lemon zest and thyme over cookies.
Let stand until glaze is set, about 30 minutes.
