Place butter, sugar, lemon zest and oil, salt and vanilla into the Thermomix bowl and blend 10 sec/speed 4.
Insert butterfly and whip 30 sec/butterfly/speed 4. Remove butterfly and scrape down sides of bowl.
Add remaining ingredients and blend 10 sec/speed 6. Combine 13 sec/dough setting/interval. Scrape out onto floured silpat mat and push together into a flattened round.
Roll and cut out shapes as desired, gathering scraps and re-rolling as required. Transfer cookies to a lined baking tray and freeze for at least 30 minutes.
Preheat oven to 180°C.
Transfer trays to the oven and bake 15 minutes. Cool on wire rack completely before glazing.
To make the glaze place all ingredients into a bowl and jug and mix with a balloon whisk until well combined. Either dip the tops of the cookies into the glaze or drizzle over. Decorate as desired with dried or fresh roses. or gold leaf.