Petit Beurre Cookies

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, milk, vanilla extract, and honey until well combined.
2. Mix the ingredients
   Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. If using, fold in the lemon zest. The dough should be firm but pliable. Form into a flat rectangle, wrap in plastic, and refrigerate for at least 1 hour.
3. Roll and cut the cookies
   Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll the dough to about 1/4 inch (6mm) thickness. Using a rectangular cookie cutter or knife, cut into traditional petit beurre shapes, approximately 2.5 x 3.5 inches (6 x 9 cm).
4. Create the signature pattern
   Using a fork, prick the surface of each cookie in a regular pattern. If you want authentic-looking petit beurres, use a skewer to make small holes in a grid pattern and engrave the edges with a knife for the traditional scalloped border.
5. Bake to perfection
   Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, until the edges are golden brown and the cookies are firm to the touch. Watch carefully as they can brown quickly.
6. Cool and store
   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container for up to 2 weeks.