Honey butter cookies

I fear I may have finally made something too adorable to eat.

Honey Butter Cookies

1/3 C. butter, softened

1/3 C. sugar

1 t. baking soda

1/4 t. salt

1 egg

2/3 C. honey

1/2 t. lemon juice

2 3/4 C. flour

Honey Butter frosting

sliced almonds (to make wings for the bees)

In a large bowl beat butter on high speed for 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping sides of bowl occassionally. Beat in egg, honey and lemon juice until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Cover and chill for an hour or until easy to handle.

Preheat oven to 375F. Lightly grease cookie sheets, set aside. On a lightly floured surface, roll dough to 1/8-1/4 inch thickness. Cut out shapes with 2" cookie cutter. Place cutouts 1" apart on prepared sheet. Bake 7-8 minutes until tops are golden and edges are set. Cool completely on wire racks before frosting.

Honey Butter Frosting

In a medium saucepan, combine 3T. butter and 3T. honey. Bring to boil. Remove from heat and stir in 2C. powdered sugar and 2t. lemon juice. Cool to room temp. Stir in a little milk if necessary to make frosting of piping consistency. Tint as desired with gel coloring.

P.S. I used royal icing to frost the base of my cookies, as I didn't think I'd have enough of the honey butter frosting. And I made the mistake of chilling the honey butter frosting while I waited for my cookies to cool down; which lead to something closer to marzipan or gum paste. But it was quite fun sculpting little bees out of it.