Buttery Honey Cookies with Orange & Lemon Zest
These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.
Yield
36 servingsPrep
10 minCook
20 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
whole-wheat pastry flour
or white, or half whole wheat pastry, half white |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
sugar
or splender with 1/2 cup nonfat milk powder and 1/2 teaspoon baking soda |
|
| 4 | tablespoons |
butter, unsalted
softened, or half canola oil, half butter |
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
lemon zest
finely grated |
|
| 1 | tablespoon |
orange zest
finely grated |
|
| 1 | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat pastry flour
or white, or half whole wheat pastry, half white |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
sugar
or splender with 1/2 cup nonfat milk powder and 1/2 teaspoon baking soda |
|
| 6E+1 | ml |
butter, unsalted
softened, or half canola oil, half butter |
|
| 1 | large |
eggs
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
lemon zest
finely grated |
|
| 15 | ml |
orange zest
finely grated |
|
| 5 | ml |
lemon extract
|
*
|
Directions
Mix together flour, baking soda, cream of tartar and salt in a small bowl.
Whisk sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy.
Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended.
Gradually add the flour mixture, beating on low speed just until combined.
Cover and refrigerate the dough for at least 30 minutes or overnight.
Preheat oven to 375°F.
Line 2 large baking sheets with parchment paper or nonstick baking mats, or coated with cooking spray.
Roll the dough into 36 balls (about 2 level teaspoons each) with your hands.
Arrange 2 inches apart on the prepared baking sheets.
Make about 36 cookies.
Bake, one batch at a time, until puffed and beginning to crack, about 7 minutes.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Store in an air-tight container, and they can be frozen well too.
