Honeycomb Lemon Shortbread Cookies




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 ½

 

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.

 

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