These easy, light and refreshing Honey Lemon Shortbread Cookies offer a little crunch, hint of lemon and that honey flavor we all love!
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Passive Time | 8 hours |
| Servings | cookies |
Ingredients
- 3 3/4 cup All-purpose flour
- 1/2 tsp salt
- 1/4 tsp Baking Powder
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 tsp Lemon zest
- 1/4 cup Bee Well Honey
- 3/4 cup packed brown sugar
- Sugar for sprinkling on cookies before baking
Ingredients
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Instructions
- In a medium sized bowl, combine flour, salt and baking powder. Set aside.
- In the bowl of a stand mixer, beat together butter and sugar for about 3 minutes or until light in color and fluffy. Add 1/4 cup Bee Well Honey and lemon zest and beat until just combined. Scrape sides of bowl as necessary.
- Add flour mixture gradually and continue to mix until just combined.
- Move dough onto a large sheet of wax or parchment paper and shape into logs (about 2 inches in diameter). Roll up in parchment or wax paper and freeze dough overnight.
- When you’re ready to bake the cookies, preheat oven to 350°F. Take dough out of the freezer and cut slices off that are about 1/4-inch thick. Place on parchment or Silpat-lined baking sheets.
- Heat 2-3 tablespoons of honey in microwave for 10-15 seconds. Brush over cookies and immediately sprinkle with turbinado sugar. Bake for 10-12 minutes or until just golden brown. Let cool about 5 minutes on baking sheets before removing to a cooling rack. Store in an airtight container.
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