Lemon Honey Shortbread Cookies

Make the cookie dough

1. In a large bowl, cream the softened butter, honey, powdered sugar and lemon zest until light and fluffy.
2. Sift together the flour and salt, then add to the wet ingredients, stirring until the batter just comes together.
3. Lie out a piece of plastic wrap on the counter.
4. Dollop the batter into the center of the wrap. Seal, then roll into a cookie log.
5. Transfer the log to the refrigerator and chill for at least an hour.
6. Cover with plastic wrap and let chill in the refrigerator for at least an hour.

Bake the cookies

1. Once your dough has finished chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. Remove the cookie dough log from the refrigerator.
3. Brush the outsides of the dough lightly with the honey/water mixture (until just barely wet), then sprinkle with raw sugar.
4. Slice the dough into 1/2" cookies.
5. Place the cookies on the prepared baking sheet, leaving 2" around each cookie.
6. Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10 minute chill.
7. Once chilled, transfer the baking sheet(s) to the preheated oven.
8. Bake 15-20 minutes, or until the tops are slightly golden.
9. Let cool on a wire rack, then enjoy with a favorite cup of tea.