Lemon Thyme Cookies with Lemon Glaze

for cookie;
1 c butter, softened
1 1/2 c sugar
1/2 c brown sugar
2 large eggs, lightly beaten
1/3 c sour cream
2 T lemon juice
1 T lemon zest
1 t vanilla
4 c flour
1 T baking powder
1 t baking soda
1/2 t salt
4 t lemon thyme (or regular thyme), finely chopped

Cream butter and sugar. Add eggs, sour cream, 2 T lemon juice, 1 T zest, and vanilla; beat well. In a separate bowl stir together flour, baking powder, baking soda, salt, and thyme. Add dry ingredients to creamed mixture and beat until mixed.

Drop by teaspoonfuls on ungreased cookie sheet, flatten slightly with palm of hand. Bake 8-10 minutes until just brown around edges. Cool on sheet 2 minutes then remove to rack to cool completely.

for glaze;
1/4 c lemon juice
2 T lemon zest
1 1/2 c powdered sugar, sifted

Combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Dip top of cookies into glaze and return to rack to set. Allow glaze harden at least 2 hours. Store in an airtight container. Yield approximately 60 cookies.

Insalata Caprese

2 ripe tomatoes, cut to 1/4" slices
8 oz fresh mozzarella, cut to 1/4" slices
15-20 fresh basil leaves, plus more for garnish
2 T olive oil
Kosher salt and fresh ground black pepper

On two large plates, layer alternating slices of tomatoes and mozzarella, place a basil leaf under each tomato. Drizzle with olive oil and season with salt and pepper to taste. Serve immediately, serves 2.