Beehive Cookies

  • Yield: 4 dozen


3/4cup (1 1/2 sticks) butter, lightly chilled, cut in bits
1/2cup light brown sugar, packed
1/2cup whipped honey or crème
1tablespoon lemon zest (about 2 lemons)
1-- egg
3cups flour
1teaspoon baking soda
1/2teaspoon salt
-- Coarse sugar, optional


  1. Cream butter, brown sugar, honey and lemon zest until smooth; beat in egg. Combine flour, baking soda and salt; add to butter mixture in three additions, mixing well after each.
  2. Scrape dough onto plastic wrap; shape it into a log about 12 inches long. Chill an hour or so until firm, or up to 24 hours.
  3. Heat oven to 350F.
  4. Cut log into 1/4-inch slices; place 1 inch apart on a parchment-lined baking sheet. Sprinkle with coarse sugar, if desired, lightly pressing sugar into dough. Bake until edges are lightly browned, about 10 minutes. Cool 5 minutes on baking sheet, then transfer to a rack. Cool completely.