Directions

• Sugared Thyme
• In a small pot over medium-high heat, combine the water and sugar and bring to a simmer. Once the sugar is dissolved, turn off the heat.
• Mix the thyme into the syrup and let sit for 2-5 minutes.
• Strain the thyme out of the syrup (you can save this to use in a cocktail or coffee).
• Spread the thyme out over a piece of parchment. Try to separate them out as much as possible. If they are all clumped together, they will dry that way. Let them sit at room temperature for at least 1 hour.
• Roll the sticky thyme in sugar. I like to sprinkle the sugar right on to the thyme where it was drying and then roll it around until everything is coated. Set aside.
• Cornmeal Sugar Cookies
• Cream together the butter and sugars until light and fluffy. This will take 2-3 minutes. Do not skip the creaming; it is important for ensuring the dough is soft not crumbly.
• Beat in the honey, egg yolk, nutmeg, and vanilla extract.
• Slowly fold in the remaining ingredients.
  *If you live in a less humid climate than I do, your dough may be more dry. If your dough is too crumbly, simply add 1-2 Tablespoons of water or milk until it is soft and pliable.
• Shape the dough into a rectangle block and chill overnight.
  *Note: the dough will be grittier than a regular sugar cookie dough because of the cornmeal. Chilling it over night will help the cornmeal to hydrate and soften.
• Remove the dough from the refrigerator and let it soften at room temperature until it is soft enough to roll out.
• Roll the dough to 1/4 inch thick between two sheets of parchment. Try to keep the dough as close to a rectangle shape as you can; this will help when cutting out the cookies.
• Use an expandable pastry cutter set to 2 inches wide, to gently score the dough into 2×2 inch squares (do not cut it yet). Alternatively, use a ruler and a knife to score the dough with 2×2 inch squares.
  You can also cut these cookies into any shape you like.
• Transfer the scored dough to a sheet tray and place it in the freezer to set for at least 15 minutes. At the same time, preheat an oven to 350°F.
• Remove the cookie dough from the freezer and cut along the scored lines.
• Bake the cookies for 8-9 minutes or until there is just a tiny bit of color around the bottom rim of the cookie. Cool completely before icing.
• Cranberry Icing
• Mix together all of the icing ingredients.
• Ice each cookie and sprinkle with the sugared thyme and white sanding sugar. Enjoy!