Lemon Thyme Shortbread

Makes about 3 dozen cookies

Cookie Dough:
1¾    cups unbleached, all-purpose flour
½      teaspoon kosher salt
16    tablespoons (2 sticks; ½ pound)
         European-style, unsalted butter,
         room temperature and cut into
         8 pieces
⅓     cup granulated sugar
⅓     cup confectioners’ sugar, sifted
2      large egg yolks, room temperature
1      to 2 tablespoons fresh thyme leaves
2      tablespoons grated lemon zest
 Lemon Icing:
½     cup confectioners’ sugar, sifted
2      tablespoons heavy cream
2      teaspoons fresh lemon juice
        pinch fine sea salt

Nutritional information per cookie
(with ½ teaspoon icing):Calories 89 (56% from fat) • carb. 9g • pro. 1g fat 5g • sat. fat 3g • chol. 25mg • sod. 32mg calc. 2mg • fiber 0g

1. Put the flour and salt in a medium mixing
bowl. Mix on Speed 1 to fully combine,
about 30 seconds. Reserve.
2. Put the butter into a large mixing bowl.
Mix on Speeds 2 to 3 until creamy, then
add the sugars. Mix on Speeds 2 to 3 until
light, then add the egg yolks and mix until
combined. Add the dry ingredients and
mix on Speed 2 until evenly mixed.
Add the thyme and lemon zest and mix
to gently incorporate into dough.
3. Divide dough into two discs. Wrap in wax
paper/parchment, then wrap well in plastic
wrap, and refrigerate overnight.
4. Take dough out of fridge to soften slightly.
Preheat oven to 350°F with two racks in
the lower and upper middle positions.
Line two rimmed baking sheets with
parchment paper.
5. Roll dough out to ¼-inch thickness and use a 1½-inch round cutter to form smalldiscs. Put onto baking sheets and chill for about 10 minutes.
6. Bake chilled cookies for about 12 minutes,
until just browned around the edges,
rotating pans if necessary. Cool cookiescompletely.
7. While cookies are cooling, prepare the icing. Put all of the ingredients into a medium mixing bowl and mix on Speed 1 until very smooth. If the icing appears to betoo thick, add more cream, 1 teaspoon at atime. If it appears to be too thin, add more confectioners’ sugar, 1 teaspoon at a time.
Spread on top of cooled cookies as desired.