For the Shortbread

• 1 Cup Unsalted Butter, Softened
• 1/2 Cup Powdered Sugar
• 1 1/2 Cups All Purpose Flour
• 1/4 cup Cornstarch
• 1 Tbsp Chopped Fresh Thyme
• 1/4 Tsp Salt

For the Glaze

• 1 Cup Powdered Sugar
• 2 Tbsp Pink Grapefruit Juice
• 1/2 Tsp Grapefruit Zest
• Pinch of Salt

Method-

In the bowl of a stand mixer, cream the butter and powdered sugar together until soft and fluffy- about 5 minutes on medium high with the paddle attachment. In a separate bowl, combine the flour, cornstarch, thyme and salt and add to the butter mix. Mix just until the dough comes together. Line an 8×8 baking pan with parchment paper and spray with pan release. Press the dough into the pan and smooth out. Bake at 325 degrees for 25-30 minutes, top of the dough should be light brown.

While the shortbread is baking, whisk together the powdered sugar, juice and zest until well combined. Add a pinch of salt and set aside.

Allow the shortbread to cool on a wire rack for about 10 minutes before removing from the pan. Top with glaze and garnish with coarse salt and thyme leaves and allow to cool fully before cutting.

Serve and enjoy!