Honey Shortbread Cookies
Prep time
Cook time
Total time
Buttery, delicate honey shortbread cookies with a light honey glaze.
Serves: 30 small cookies
  • 3¾ cup all-purpose flour, plus more for rolling
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 1½ cups (3 sticks) unsalted butter, cubed and room temperature
  • ¾ cup brown sugar
  • ¼ cup honey, plus more for brushing
  • granulated or raw sugar, for sprinkling
  1. Whisk together 3¾ cup of all-purpose flour, kosher salt, and baking powder. Set aside.
  2. Beat together your butter and sugar, until light and fluffy, about 3 minutes, then add in your honey and beat until just combined, scraping down the sides of the bowl as needed. Add in your flour mixture and beat until just moistened (it will be a bit crumbly). Bring the dough together into a ball, packing it together until it sticks, and wrap in plastic. Allow the dough to chill for 45 minutes in the fridge.
  3. When you are ready to bake, preheat your oven to 350 degrees F. Take half of your dough (and keeping the other half refrigerated until ready to use), place it on a lightly floured sheet of parchment or wax paper, sprinkle the top of the dough with just a bit of flour, and place another sheet on top. Roll the dough out to ½-inch thick between two sheets, cut out, then place on parchment lined baking sheets. Heat a few tablespoons of honey in the microwave for just 10 seconds or so, and brush the cookies with the warm honey, followed by a quick sprinkle of sugar. Bake for 11-13 minutes, until golden and set. Allow to cool, remove from the sheets, and serve. These will keep well at room temperature in an airtight container for up to 5 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/02/20/honey-shortbread-cookies/