Page 184 - A Literary Holiday Cookbook

2 In an electric mixer on medium-high speed, cream the butter,

granulated sugar, powdered sugar, salt, and lemon zest until smooth.
Beat in the honey and lemon juice, stopping to scrape the sides of

the bowl if necessary. Beat in the flour mix until fully combined.

3 Shape the dough into a 9-inch log and wrap tightly in plastic wrap.
Freeze for 25 minutes. Preheat oven to 400°F.

4 Slice half the log into disks that are a little under ½-inch thick.

5 Place 12 of the disks 2 inches apart on an ungreased baking sheet

and bake for 8 to 10 minutes or until the cookies are set and have
just a touch of brown along the edges. While the first batch bakes,

rewrap the remainder of the log in plastic wrap and chill in the

refrigerator until ready to begin the second batch.

6 Allow the finished cookies to cool for 5 minutes on the baking

sheet. Transfer to a wire rack to cool completely.

7 Cut, bake, and cool the remaining half of the log.

8 To make the icing, stir together the powdered sugar, honey, and
lemon juice in a small bowl until the mixture is smooth and reaches

drizzling consistency. Drizzle the icing over the cookies. If adding

honeycomb candy, wait to make and add the icing until just before
serving, then sprinkle approximately ¼ teaspoon crushed

honeycomb candy on top of each cookie (it’s best to save this for the

last minute because the candy can soften if allowed to sit in the open
air for too long).

Serve to your favorite silly old bear!