Lemon Drop Cookies

This year I have really gotten into making anything with lemons. I just love the smell of fresh squeezed lemons and zest. Although I like lemon bars, I always find them to be messy. So in an effort to find something similar to a lemon bar, but that could transport well, I tried these. Although they were not quite what I expected (not as strong of a lemon flavor, and they were much doughier than I expected), my coworkers and I really enjoyed them.My coworkers got to enjoy these because a genius in our office had the great idea to set up our March Madness pool so that instead of paying money to enter, all of the losers had to bring in a baked good. I obviously was a loser, so this was my contribution.
Recipe adapted from here.

1 3/4 cups flour
8 tablespoons unsalted butter, softened
Zest of 3 lemons
1/2 cup sugar
1/4 cup honey
1 teaspoon baking soda
2 tablespoons lemon juice
1 cup powdered sugar (to dust the cookies after baking)

1. Preheat your oven to 350 degrees. Using the paddle attachment in your electric mixer, beat the butter, lemon zest, sugar, and honey. Continue mixing for 2-3 minutes until it reaches a creamy and smooth texture.

2. Using a spatula, scrape down the sides and add the baking soda. Before turning the mixer back on, pour the lemon juice over the baking soda.
Then slowly mix several times before adding the flour. Mix on low until everything is combined. Scrape down the sides again, making sure everything at the bottom is incorporated.
3. Prepare two baking sheets lined with silicone sheets, or buttered, and place the dough on the sheet in small balls, about one inch big.
4. Bake for 10-12 minutes. You want them to just lightly start to brown.
5. Once they have cooled enough that you can pick them up, roll them in the powdered sugar.
And enjoy…

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