Iced Honey Lemon Cookies
Yield:  About 26 cookies
Cook Time:   6-7 minutes
  • Cookies
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 cup honey
  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon finely grated lemon zest (lemon peel)
  • 1 egg

  • Icing
  • 1 cup powdered (confectioner's) sugar
  • 2 tablespoons lemon juice
Preheat oven to 350 F.

In a small bowl, whisk together flour and baking soda. In an electric mixer bowl, add honey, egg, butter, sugar and lemon zest and beat until creamy and smooth. Reduce speed to low and slowly add flour mixture, blending until smooth.

Drop by rounded teaspoons (about 1 inch-diameter balls) onto nonstick or greased cookie sheets. Bake for 6-7 minutes or until lightly browned. Cool on wire cookie racks.

While cookies are cooling, in a small bowl, add powdered sugar and lemon juice, and whisk until smooth.

Place paper towels under cookie racks to catch any dripping icing. Dip cookies in icing and place on cookie rack, being careful to not touch the tops of cookies.