Lemon-Thyme Shortbread Cookies with Earl Grey Glaze

Recipe from here

Ingredients:
2 sticks unsalted butter, softened
2/3 cup sugar
2 tablespoons lemon zest (The zest of two lemons)
1 teaspoon lemon extract (Or the juice of one lemon. Taste the batter and see what you think after you’ve added the flour—depending on the size of your lemon, you might want to juice the second lemon as well.)
2 cups flour (Depending on the size of the lemon, again. I ended up using about ten ounces of all-purpose flour)
2 teaspoons dried thyme (I used about ten sprigs of fresh thyme. Take the leaves off of the sprigs, then chop finely with a very sharp chef’s knife. It could probably do with even fifteen sprigs of thyme.)
1/2 teaspoon kosher salt

Icing:
1 cup confectioners’ sugar
2-3 tablespoons brewed Earl Grey

Directions:
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 (Mine were about 2.5 inches in diameter) 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.

For Icing:
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.