3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6 oz./1 1/2 sticks) unsalted butter, lightly chilled and cut into bits
1/2 cup light brown sugar, firmly packed
1 cup whipped honey
1 tablespoon grated lemon zest (about 2 lemons)
Coarse sugar (optional)
In a medium mixing bowl, thoroughly mix together dry ingredients (flour thru salt); set aside.
In a large mixing bowl, cream together butter, brown sugar, honey and lemon zest until smooth; beat in egg.
Add dry ingredients in thirds, mixing well after each addition.
Scrape dough onto plastic wrap; shape it into a log about 12 inches long. Chill dough for an hour or so until firm, or up to 24 hours.
Preheat oven to 350º F (180º C).
Cut log into 1/4-inch slices; place 1 inch apart on a parchment-lined baking sheet.
Sprinkle with coarse sugar, if desired, lightly pressing sugar into dough.
Bake in preheated 350º F (180º C) oven until edges are lightly browned, about 10 minutes.
Cool cookies for 5 minutes on baking sheet, then transfer to a rack. Cool completely.
Makes 4 dozen cookies.