2½ cups all-purpose flour
¾ teaspoon baking powder
1½ teaspoons thyme leaves, loosely chopped (see baker's hint)
1 cup unsalted butter, softened to room temperature
1 cup sugar
1 large egg, at room temperature
½ teaspoon grated lemon zest (from 1 lemon)
2 teaspoons fresh lemon juice
Egg white for wash, lightly beaten
Sanding sugar and sprinkles, for garnish
In medium bowl whisk flour, baking powder and thyme. Set aside.
In large mixing bowl beat butter and sugar on high speed until light, about 1 minute. Add egg, lemon zest and juice; mix 30 seconds on low, scraping bowl well. Increase speed to high and beat 30 seconds. Scrape bowl well.
Add half the flour mixture and mix on low speed for 30 seconds until smooth. Scrape bowl well. Add remaining flour and mix on low speed just until dough almost comes together. Finish mixing with large spoon by hand. Scrape bowl well. Divide dough into two pieces and pat into discs. Wrap in plastic and chill overnight.
Heat oven to 350 degrees. Line baking sheets with parchment paper.
Roll dough on lightly floured surface to about ¼ inch thick. Cut dough with floured cookie cutters and place on prepared cookie sheets about 2 inches apart and chill pans 15 minutes or 5 minutes in freezer.
Lightly brush cookies with egg white wash and sprinkle with sanding sugar. Bake 8-10 minutes or just until cookies begin to lightly brown. Cool 10 minutes before transferring to cooling rack.
Makes about 40 cookies.
Baker's hint: For richer flavor, increase thyme to 2 teaspoons.
Nutrition values per serving: 91 calories; 5g fat (3 g saturated), 11 g carbohydrates, trace amount fiber, 1 g protein, 18 mg cholesterol, 12 mg sodium.