Lemon Honey Shortbread Cookies

Make the cookie dough
-1 In a large bowl, cream the softened butter, honey, powdered sugar and lemon zest until light and fluffy.
-1 Sift together the flour and salt, then add to the wet ingredients, stirring until the batter just comes together.
-1 Lie out a piece of plastic wrap on the counter.
-1 Dollop the batter into the center of the wrap. Seal, then roll into a cookie log.
-1 Transfer the log to the refrigerator and chill for at least an hour.
-1 Cover with plastic wrap and let chill in the refrigerator for at least an hour.
Bake the cookies
-1 Once your dough has finished chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
-1 Remove the cookie dough log from the refrigerator.
-1 Brush the outsides of the dough lightly with the honey/water mixture (until just barely wet), then sprinkle with raw sugar.
-1 Slice the dough into 1/2" cookies.
-1 Place the cookies on the prepared baking sheet, leaving 2" around each cookie.
-1 Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10 minute chill.
-1 Once chilled, transfer the baking sheet(s) to the preheated oven.
-1 Bake 15-20 minutes, or until the tops are slightly golden.
-1 Let cool on a wire rack, then enjoy with a favorite cup of tea.