Beehive Cookies
Recipe formulated by Danielle
Forestier, Maïtre Boulanger
Makes 825 g. Dough Weight: 48
cookies/15 g. each
- 333 g. Flour, HR
- 2 g. cinnamon
- 2 g. baking soda
- 2 g. salt
- 171 g. butter, unsalted
- 76 g. sugar, light brown
- 166 g. honey, whipped (crémed)
- 12 g. lemon zest, fresh
- 61 g. egg
- Sugar, coarse
Cream butter, brown sugar, honey and
lemon zest until smooth. Beat in egg. Blend dry ingredients well and add in
thirds, scraping between additions. Scrape dough onto plastic wrap; shape it
into a log about 12 inches long. Chill an hour or so until firm, or up to 24
hours. Cut log into 1/4-inch slices, or roll and cut with fluted round cutter;
place 1 inch apart on a parchment-lined baking sheet. Sprinkle with coarse
sugar, if desired, lightly pressing sugar into dough. Bake at 350° F until
edges are lightly browned, about 10 minutes. Cool 5 minutes on baking sheet,
then transfer to a rack. Cool completely.