Ingredients
7 tablespoons butter, softened to room temperature
1/2 cup sugar
1/3 cup GOLDEN BLOSSOM HONEY
1 egg
1/4 cup sour cream
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest
Frosting:
1 cup powdered confectioners sugar
2 tablespoons lemon juice
1 tablespoon grated lemon zest, divided
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 350°. Lightly grease two cookie sheets.
In a large bowl beat together butter, sugar and honey until light and fluffy. Add egg and sour cream beat well.
Combine flour, baking powder and salt. Add to wet ingredients in three additions. Stir in lemon zest.
Drop batter by tablespoonfuls onto greased cookie sheets. Bake about 10 minutes until cookies are golden. Remove to wire racks to cool completely.
Frosting:
In a small bowl combine confectioner’s sugar, lemon juice and 1/2 tablespoon lemon zest. Frost cooled cookies and sprinkle with remaining 1/2 tablespoon lemon zest.
Yields: approx. 30 cookies
In a large bowl beat together butter, sugar and honey until light and fluffy. Add egg and sour cream beat well.
Combine flour, baking powder and salt. Add to wet ingredients in three additions. Stir in lemon zest.
Drop batter by tablespoonfuls onto greased cookie sheets. Bake about 10 minutes until cookies are golden. Remove to wire racks to cool completely.
Frosting:
In a small bowl combine confectioner’s sugar, lemon juice and 1/2 tablespoon lemon zest. Frost cooled cookies and sprinkle with remaining 1/2 tablespoon lemon zest.
Yields: approx. 30 cookies
