Lemon-Thyme Coins

Let's Cook

1. Step 1.

   In a large bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt; set aside. Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar in another large bowl on medium speed until light and fluffy, about 3 minutes. Add 1 tablespoon fresh thyme leaves and 2 teaspoons finely grated lemon zest. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

2. Step 2.

   Shape the dough into two logs, each about 1½ inches in diameter. Wrap each log tightly in plastic wrap and freeze for 20 minutes until firm.

3. Step 3.

   While the dough chills, heat the oven to 350°F and line 2 baking sheets with parchment paper. Remove the dough from the freezer, unwrap, and slice crosswise into ¼-inch-thick rounds. Place the rounds on the prepared baking sheets, spacing them about 2 inches apart.

4. Step 4.

   Bake, rotating the positions of the baking sheets halfway through, until the cookies are light golden brown around the edges, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

5. Step 5.

   In a small bowl, combine 2 cups confectioners’ sugar, ¼ cup fresh lemon juice, and the remaining 2 teaspoons lemon zest, stirring until smooth. Spoon the glaze over the cooled cookies. Sprinkle with additional fresh thyme leaves if desired.