Lemon Honey Earl Grey Cookies

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Lemon Honey Earl Grey Cookies

Yield 56 cookies

Ingredients

1 cup unsalted butter, softened

1/4 cup Bolton Bees SolarHoney®

1/3 cup sugar

2 tablespoons fresh lemon zest

2 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon loose Earl Grey tea leaves

Instructions

In a large bowl, beat butter, honey, sugar and lemon zest with electric mixer on medium speed until creamy. Add flour and salt; beat until crumbly. Stir in tea leaves.

Shape dough into two 7x1 1/2-inch logs; wrap in plastic wrap. Refrigerate 1 hour or until firm.

Heat oven to 325°F. Unwrap dough. Using serrated knife, cut dough into 1/4-inch thick slices. Place 1 inch apart on ungreased cookie sheets.

Bake 16 to 18 minutes or just until edges are light golden brown. Cool 1 minute; remove from cookie racks. Cool completely, about 15 minutes.

Notes

Refrigerate the wrapped dough up to 1 week or freeze in resealable freezer plastic bag up to 2 months.

 

Learn more about Bolton Bees Solar Honey here