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Beehive Cookies
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) |
| Servings: 4 dozen |
Ingredients:  3 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (6 oz./1 1/2 sticks) unsalted butter, lightly chilled and cut into bits 1/2 cup light brown sugar, firmly packed 1 cup whipped honey 1 tablespoon grated lemon zest (about 2 lemons) 1 egg Coarse sugar (optional) |
| Instructions: In a medium mixing bowl, thoroughly mix together dry ingredients (flour thru salt); set aside. In a large mixing bowl, cream together butter, brown sugar, honey and lemon zest until smooth; beat in egg. Add dry ingredients in thirds, mixing well after each addition. Scrape dough onto plastic wrap; shape it into a log about 12 inches long. Chill dough for an hour or so until firm, or up to 24 hours. Preheat oven to 350º F (180º C). Cut log into 1/4-inch slices; place 1 inch apart on a parchment-lined baking sheet. Sprinkle with coarse sugar, if desired, lightly pressing sugar into dough. Bake in preheated 350º F (180º C) oven until edges are lightly browned, about 10 minutes. Cool cookies for 5 minutes on baking sheet, then transfer to a rack. Cool completely. Makes 4 dozen cookies. |
| Source: National Honey Board |
| Date: March 30, 2003-Revised March 9, 2004 |
Reviews
Reviewer: Polita Linda
Rating:
Review:
As Rachael Ray would say, "YUMMOOO! "I love these cookies".
Rating:
Review:
As Rachael Ray would say, "YUMMOOO! "I love these cookies".