Ingredients:
3/4 cup unsalted butter, softened
1 1/2 cups powdered sugar, divided
2 tablespoons lemon zest, plus more for garnish
1 1/2 teaspoons chopped fresh Freeman Herbs Organic Thyme, plus more for garnish
1/2 teaspoon vanilla bean paste or extract
1 1/2 cups all-purpose flour, plus extra for rolling
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
Directions:
In a stand mixer, beat butter and 1/2 cup powdered sugar until smooth. Mix in lemon zest, thyme, and vanilla.
Whisk flour and salt in a bowl. Gradually add to the butter mixture until a dough forms. Shape into a disk, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface. Cut into shapes with cookie cutters. Place on a parchment-lined baking sheet and freeze for 10 minutes.
Bake for 14-16 minutes, until edges are set. Cool completely on a wire rack.
Mix lemon juice with the remaining powdered sugar to make a glaze.
Dip, drizzle, or spread onto cookies. Garnish with extra lemon zest and thyme, and let glaze set for 30 minutes.
Enjoy!