French Honey Butter Cookies

Ingredients

• 1/2 cup butter softened to room temperature ((see note 1))
• 1/4 cup powdered sugar ((sift the powdered before measuring))
• 1 egg yolk ((at room temperature))
• 1/4 teaspoon vanilla extract
• 1 Tablespoon honey ((see note 2))
• 1 1/8 cups All purpose flour (same as plain flour -UK) OR cake flour ((see note 3))
• 1/4 teaspoon salt
• 3/4 cup powdered sugar, sifted
• 1 Tablespoon milk
• 1 teaspoon honey

Instructions

1. 1

   --- Make the dough ---

2. 2

   Cream the butter and sugar: Use a spatula to mix the butter and sugar until it turns pale in color and light in texture.

3. 3

   Add the egg yolk, vanilla extract and honey: Mix in until combined.

4. 4

   Sift in the flour and salt, and mix to form a soft dough.

5. 5

   --- Refrigerate the dough ---

6. 6

   Wrap the dough in plastic wrap and refrigerate for 20 minutes. (see note 4)

7. 7

   --- Divide and roll the dough ---

8. 8

   Remove the dough from the refrigerator and divide it in 2 equal portions.

9. 9

   Roll each piece into a cylinder shape of approximately 4 inches (10cm) long and 1 inch (3cm) thickness. (See note 5)

10. 10

    --- Freeze the cylinder-shaped dough ---

11. 11

    Wrap the cylinder shapes separately in plastic wrap and refrigerate for 45 minutes OR freeze for 25 to 30 minutes.

12. 12

    Preheat the oven to 356° F / 180° C (160° C fan). Line a baking sheet with parchment paper or a baking silicone mat

13. 13

    Remove from the freezer or fridge and unwrap the shaped dough

14. 14

    Slice into 0.4 inches (1 cm) thick disks, and place on a baking sheet. (See note 6)

15. 15

    Optional: If the cookie slices become soft while slicing, refrigerate the cookie sheet with the slices for about 10 minutes. Chilling the cut cookie disks will prevent spreading during baking.

16. 16

    --- Bake ---

17. 17

    Bake for 15 to 18 minutes until golden.

18. 18

    Remove from the oven but leave the cookies on the baking sheet for 5 minutes. The baked cookies will be soft when you take it out of the oven but crisp as they cool.

19. 19

    After 5 minutes on the baking tray, the cookies will be firm and crisp enough to transfer to a cooling rack.

20. 20

    --- Make the glaze ---

21. 21

    In a bowl, whisk powdered sugar, honey and milk together until thick and smooth.

22. 22

    Spread the glaze over the cooled cookies.To glaze the cookies, you have two options: use a spatula to spread the glaze or use a piping bag (without a nozzle) to pipe it evenly onto the cooled cookies.

23. 23

    Leave the glaze to dry and set for at least 10 minutes. Once the glaze is dry and set,the cookies can be stored in an airtight container for up to 5 days.