The honey shortbread cookies are delicious, fragrant cookies scented with butter and sweetened with honey. For my honey shortbread cookies, I chose Sulla honey, which has a delicate taste, a straw color, and a pleasant aroma of field herbs. If you can’t find it, you can substitute it with wildflower honey or acacia honey.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The butter should be cold from the refrigerator and the egg at room temperature. The amounts of this shortbread are suitable for using a cookie stamp. Using a classic recipe or modifying the amounts may cause the design to disappear during baking.
With the indicated amounts, you will get about 40 cookies.
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1 egg
- 1/4 cup honey
- 1 1/2 tbsp powdered sugar
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 Perforated Baking Tray
- 1 Rolling Pin with Thickness Rings
- 8 Cookie Cutters
Steps
In the bowl of a stand mixer with the paddle attachment, mix all ingredients until they are compact and well combined: flour, powdered sugar, diced butter, egg, and honey.
Remove the dough and work it on the work surface into a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the refrigerator for two hours.
After the resting time, place the block on a lightly floured work surface and using the rolling pin with 1/4 inch thickness rings, roll out the shortbread dough. Cut the cookies with the appropriate cutters and imprint the design using the related stamp.
Place the cookies on a perforated baking tray and refrigerate for 15 minutes, then bake at 355 °F (static), preheated for 15 minutes.
Notes
To make the cookies, I followed the recipe from Miriam Bonizzi’s honey shortbread.
