I am back with another cookie post! It is hard not to bake something when all the ingredients are here and the instructions are so simple. There are no reasons why I should not be eating these cookies, especially if they were recommended to me by my colleague, Monique.
Finished eating breakfast? Preheat your oven to 175°C (350°F).
In your mixing bowl, add 1 stick (1/2 cup) of unsalted butter.
Then pour in 1/2 cup of sugar.
Cream the butter and sugar together until they are light and fluffy.
Add 1/2 teaspoon of lemon zest, mix until incorporated into the butter and sugar mixture.
In a measuring cup, pour in 1/3 cup of honey. Crack an egg and add it with the honey. Use a spoon to stir them together until they are combined. I've never mixed honey with egg before either, but don't worry, it works! Add this to the butter mixture and beat until incorporated.
Add 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt to the mixture. Mix until the dough comes together, then add 1 more cup of all-purpose flour. Blend until the batter looks smooth.
You can either lightly grease a cookie sheet, use parchment paper, or a silicone mat. Scoop up the batter with your hands and gently roll them into little balls. Flatten them slightly and place them about 2 inches apart on your baking sheet.
Bake for 10-12 minutes until the cookies are set and the bottoms are a golden brown.
While the cookies are cooling, make an easy glaze. Mix 1/2 cup of powdered sugar with 1/2 tablespoon of water. Mix until a glaze starts to form, if the mixture is not runny enough, add more water, a 1/2 teaspoon at a time. If your glaze is too runny, add more powdered sugar. You'll know when you have the right consistency for drizzling over the cookies.
Go on, this is the fun part. The icing doesn't have to look neat, just zig-zag over the lemon chewies.
That was fun wasn't it? Pop these pillowy cookies in your mouth, you can really taste a hint of lemon and honey flavours! I'd want to up the lemon flavours next time, maybe a squeeze of juice or more lemon zest. I'd also have to use regular honey, my wildflower honey may have overpowered it!