teaspoon fine sea salt
cup (2 sticks) unsalted butter, softened
cup superfine sugar
tablespoon finely chopped lemon thyme
Preheat oven to 325°. Stir the flour with the salt and set aside. Beat butter and sugar together with electric mixer until smooth and creamy. With the mixer on its lowest setting, add lemon thyme, then flour, a little at a time until combined. Shape into a flattened ball, wrap in plastic wrap, and chill for at least 20 minutes. Roll out dough on a lightly floured surface to ¼-inch thick. Stamp out cookies using a 2 ½-inch round cookie cutter. Transfer to 2 lightly buttered cookie sheets. Bake for 15 to 20 minutes until pale golden. Cool. If desired, sprinkle with additional sugar. Makes about 30 cookies.