Lemon Snow Drops

Prepare a baking sheet by lining it with parchment paper.

In the bowl of your stand mixer using the paddle attachment, cream together butter, lemon zest, sugar, and honey. Mix until very smooth, about 3 minutes.

Turn off the mixer and add baking soda and lemon juice. Turn on the mixer and mix for a couple of turns. Add flour and salt, and beat on low speed until just combined.

Pour dough onto a work surface. Mix together with your hands. Cut dough into 24 pieces. Roll each piece into a ball.

Transfer to the baking sheet leaving an inch or two between each. Press down lightly with your finger to slightly flatten each cookie. Place the baking sheet into the refrigerator to cool for about 20 minutes. Preheat oven to 350 F.

Remove the pan from the refrigerator and put it into the preheated oven. Bake for 12-14 minutes, or until just starting to brown. Let drops cool for a few minutes on the cookie sheets, and then move them to a sheet of parchment paper and dust them with powdered sugar.