Honey Shortbread Cookies

Instructions

In the bowl of an electric mixer, beat the margaine and powdered sugar together until smooth and creamy. Add the honey and beat until smooth.

Add the flour and beat until just incorporated. Do not over mix.


Refrigerate the dough for at least an hour, preferably a couple of hours, until the dough is stiffer and easy to
work with.


Preheat the oven to 350. Line a cookie sheet with parchment paper and set aside.


Roll out the dough on a lightly floured surface to ¼ inch thickness. Cut out the dough using mini cookie cutters or cut into small squares with a knife. (If you don’t want to roll the cookies out, you can form small balls of dough and flatten them out.)


Brush the tops of the cookies with additional honey. Poke the tines of a fork through the center of each cookie to achieve the signature shortbread look.


Place the cookies on the prepared cookie sheet, and bake at 350 for 9-10 minutes, until the top of the cookie no longer appears translucent. (The cookies may require an additional minute or two if you cut them outbigger, but be careful not to over-bake them.)