Sift together flour, baking soda and salt into a bowl, then stir in thyme. In a separate large bowl using an electric mixer, beat together butter, granulated sugar, and zest until light and fluffy. Add egg, beating until combined well, and beat in lemon juice and gingerroot. Add flour mixture ½ cup at a time, beating until just combined. Place bowl in refrigerator for 10-15 minutes to cool dough.
To bake cookies immediately, preheat oven to 350 degrees. Scoop dough and form into 1 inch balls. Place on ungreased baking sheet and, using the base of a glass, press each cookie until approximately ¹⁄8 inch thick. You may want to dip the glass base in flour before each cookie as the dough warms and becomes sticky. Cookies will spread, so leave at least one inch between pressed cookies.
Place in oven on bottom rack and bake approximately 6 minutes. Transfer to top rack and bake another 6 minutes or until edges are golden, 12 to 15 minutes total. Immediately transfer cookies to racks to cool.
While cookies are baking and cooling, mix together all glaze ingredients with a whisk. Drizzle on cooled cookies for an extra layer of lemon flavor.
Makes approximately 48 cookies. Any dough not used immediately can be rolled into a 1½ inch log in wax paper, then wrapped in foil and frozen up to three weeks. Once frozen, slice ¹⁄8 inch rounds and bake as directed above.
Note: You’ll need 5 to 6 lemons for enough zest and juice for the cookies and glaze (we like the big, sweet Meyer lemons that grow in many Florida yards). You’ll likely have extra juice; pour into ice cube trays and freeze for future recipes