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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