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Beehive Cookies

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.


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