Dough Wt (g): 825 makes 48 cookies
Recipe formulated by Danielle Forestier, Maïtre Boulanger
| Flour, HR |
100.00% |
333 |
| Cinnamon |
0.61% |
2 |
| Baking Soda |
0.61% |
2 |
| Salt |
0.61% |
2 |
| Butter, unsalted |
51.52% |
171 |
| Sugar, lt. brown |
22.73% |
76 |
| Honey, whipped or créme |
50.00% |
166 |
| Lemon zest, fresh |
3.64% |
12 |
| Egg |
18.18% |
61 |
| Sugar, course |
0.00% |
0 |
| Total |
247.90% |
825 |
- Cream butter, brown sugar, honey and lemon zest until smooth.
- Beat in egg; and vanilla.
- Blend dries well and add in thirds scraping between additions.
- Shape into log and chill till firm.
- Cut into 1/4 inch slices, or roll and cut with fluted round cutter.
- Sprinkle with coarse sugar.
- Bake at 350°F for about 10 minutes.
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