These cookies are decorated and flavored with fresh bee pollen, which is available at some farmers markets. It is soft and melts on the tongue, unlike the shelf-stable dried pollen available at health food stores.
A light dusting of cinnamon may be used instead, or you can serve the cookies with the plain lemon-cream cheese frosting. The frosting will remain soft, so this decorated cookie is not suitable for packing and shipping.
Servings: 14 cookies
- For the cookies
- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Finely grated zest from 1 medium lemon (about 1 1/2 teaspoons)
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup honey
- 1 teaspoon vanilla extract
- For the frosting
- 2 ounces cream cheese (do not use low-fat or nonfat)
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- Fresh bee pollen, for garnish (see headnote)
For the cookies: Preheat to 350 degrees. Have ready 2 ungreased baking sheets.
Whisk together flour, baking soda, salt and lemon zest in a medium bowl.
Combine the butter and brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-high speed for several minutes, until the mixture is pale and fluffy. Add the egg, honey and vanilla extract, mixing well. Reduce the speed to low, then add the flour mixture in one or two additions, mixing just until combined. Do not overmix.
Drop 7 heaping tablespoons of dough, spaced 2 inches apart, on each baking sheet.
Bake the sheets one at a time for 12 to 14 minutes, until the cookies are golden. Let the cookies cool completely on the baking sheet. Repeat as needed to use all the dough.
While the cookies are cooling, make the frosting: Combine the cream cheese, butter, lemon juice and honey in the bowl of a stand mixer or hand-held electric mixer. Beat on high speed for 4 minutes to form an icing that is white and thickened.
Use a rounded or offset knife to frost the top of each cookie, then sprinkle with the bee pollen.
From Food section editorial assistant Leigh Lambert.
Tested by Leigh Lambert.
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