Lemon Thyme Shortbread with Earl Grey Glaze

2 sticks unsalted butter, softened
2/3 cup sugar
2 tablespoons lemon zest
1 teaspoon lemon extract
2 cups flour
2 teaspoons dried thyme
1/2 teaspoon salt
1 cup confectioners’ sugar
2-3 tablespoons brewed Earl Grey

Cream together the butter and sugar. Stir in the lemon zest and lemon extract. In a separate bowl, combine the flour, thyme, and salt. Mix the flour into the butter until thoroughly combined.

Split the dough into two equal-sized balls. Form into logs and roll in parchment. Refrigerate for at least one hour until the dough is chilled and firm.

Preheat the oven to 300º F. When the oven has preheated and you’re ready to bake, line baking sheets with parchment. Slice 1/4″ slices off the logs and place on the baking sheets about 1″ apart. Bake for 20-25 minutes, just until the edges start to turn golden. Remove from the oven and allow to cool completely on a wire rack.

In a small bowl, mix together confectioners’ sugar and 2-3 tablespoons of tea until a thick glaze is formed. Drizzle the glaze over the cooled cookies. Allow to set before packaging.

Makes approximately 30 cookies.

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