- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in honey, egg, and, if desired, lemon extract, until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover dough and chill for 1 hour or until dough is easy to handle.
- Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. On a lightly floured surface roll dough until it is 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on prepared cookie sheet. Bake in the preheated oven for 7 to 8 minutes or until cookies are golden and edges are set. Transfer to a wire rack and let cool. Frost with second batch of Honey- Butter Frosting. Top with Honey Bees, if desired. Makes about 30 cookies.
- Prepare another batch of Honey-Butter Frosting; divide in half. Tint one-half of the frosting with yellow food coloring. Combine remaining frosting with 1/4 cup melted semisweet chocolate pieces. Stir in additional milk, 1 teaspoon at a time, until both types of frosting are of piping consistency. Pipe alternate bands of yellow and brown frosting in a bee shape on top of each frosted cookie. Pipe antennae with brown frosting. Add sliced almonds for wings.
From the Test Kitchen
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 1 month. Thaw cookies; frost.
- In a medium saucepan combine butter and honey; bring to boiling. Remove from heat. Stir in powdered sugar and lemon juice. Cool to room temperature. If necessary, stir in milk, 1 teaspoon at a time, until frosting is of spreading consistency.