cup all purpose flour
tsp baking powder
Tbsp fresh thyme, chopped
cup unsalted butter, room temperature
Tbsp lemon zest
Tbsp fresh ginger, grated
Tbsp lemon juice
milk, for brushing
Sift together flour, baking powder and salt. Stir in chopped thyme.
Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.
Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).
Preheat oven to 325 F.
Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.