About a month ago I made a batch of shortbread cookies for my “cookie monster” of a traveling companion.
He’s on the verge of adulthood – the VERGE. He turned the BIG 30!

Besides learning of his love of baked goods, specifically any and every kind of cookie, on our 10 day sojourn, I learned of his fascination with bees – honeybees. He even mentioned he’d love to “be” a beekeeper someday.

Wow.
That was sure surprising.
I find beekeepers so amazingly admirable.
My bestie, Valerie, is just that. A beekeeper. Amazing. AND admirable.

She even gifted me some of the brood’s fresh, raw honey for these shortbread cookie delights.

Thanks, honey.

Honeycomb Lemon Shortbread Cookies

1 cup all-purpose flour
1/4 cup powdered sugar
1/4 cup fresh honey (from Valerie at MyKitchenCoop)
1/4 tsp. sea salt
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 stick butter, melted and cooled
zest of 1 large lemon + juice of 1/2

Combine the flour, sugar, honey, salt, and baking powder. Stir in vanilla, butter, lemon zest and juice. Mix well with a spatula to form a dough.

Transfer to a large sheet of plastic wrap and carefully mold into a 2″ diameter log.
Chill for at least 4 hours or overnight.

Preheat oven to 325. Slice the chilled shortbread log into cookie coins. Bake on a parchment lined baking sheet for about 15-20, until the edges begin to turn golden brown. Sprinkle with ground cinnamon, if desired.