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.
2 Sift together the flour and salt, then add to the wet ingredients, stirring until the batter just comes together.
3 Lie out a piece of plastic wrap on the counter.
4 Dollop the batter into the center of the wrap. Seal, then roll into a cookie log.
5 Transfer the log to the refrigerator and chill for at least an hour.
6 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.
2 Remove the cookie dough log from the refrigerator.
3 Brush the outsides of the dough lightly with the honey/water mixture (until just barely wet), then sprinkle with raw sugar.
4 Slice the dough into 1/2" cookies.
5 Place the cookies on the prepared baking sheet, leaving 2" around each cookie.
6 Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10 minute chill.
7 Once chilled, transfer the baking sheet(s) to the preheated oven.
8 Bake 15-20 minutes, or until the tops are slightly golden.
9 Let cool on a wire rack, then enjoy with a favorite cup of tea.