Thyme’s natural lemony notes make it a perfect pair with fresh in this shortbread cookie. 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 butter .
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If you find the dough a little tricky to work with, it can be easier to roll it out between two pieces of parchment. And if the dough gets too warm or soft, return it to the fridge for 10 minutes before proceeding. This will make rolling and punching out the shapes a little easier. We opted for a ring-shaped cookie cutter for these cookies, but diamond, square, or your favorite shape would all work too.