TO MAKE YOUR COOKIES

In a food processor, pulse together the white sugar, lemon zest, and thyme leaves until well combined and fragrant.
Transfer the sugar mixture to a stand mixer fitted with the paddle attachment. Add the butter and mix until light and fluffy.
Add lemon juice and vanilla extract and mix on medium speed until light and fluffy.
Add the all-purpose flour, cornstarch, and salt. Mix on low until a soft dough forms.
Lay your silicone baking mat on a work surface. Lightly dust it with flour. Form a dough into a disk and lay it in the middle of the mat. Dust a rolling pin and roll it until your dough is 1/4 inch thick. Lift your dough on the baking mat and lay it on a baking sheet. Refrigerate for a minimum of 3 hours.
Use your cookie cutter to cut as many circles as you can. WORK QUICKLY or your dough will get too buttery and soft to work with. Collect any scraps, roll them into a ball and then roll them out again and cut as many additional circles as you can. Space them an inch apart. Refrigerate for 20 minutes.
Preheat your oven to 350º.
Bake until they are slightly golden on the edges—12-15 minutes. Let cool for 10 min before transferring to a cooling rack.

TO MAKE YOUR ICING & ICE YOUR COOKIES

In a small bowl, whisk together the sifted confectioners’ sugar, lemon juice, and almond milk until smooth. Adjust consistency with more almond milk if needed.
Add a few drops of golden yellow food gel to achieve a warm, golden hue.
Dip or spread the icing over each cooled cookie, then let it set slightly.
Using a chinois, gently dust the tops with gold luster dust for a shimmering finish.
Let the icing fully set before serving—if you can resist that long!

LEMON THYME SHORTBREAD COOKIES WITH GOLDEN LUSTER DUST ICING

GOLD COIN COOKIES … I’ve found the end of the rainbow!