Honey Honey Tea Cakes

Yield: 18 tea cakes

3½ cups/450 grams all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon baking soda plus ½ cup
1 Tsalted butter, room temperature
1/4 cup + 2T Honey Honey
1 cup/200 grams granulated sugar
1/4 cup lemon juice
1 T lemon zest
2 large eggs
Powdered sugar
1 t vanilla extract
½ cups/125 g sour cream

Step 1
Heat oven to 450 degrees with a rack set in the center. Line two baking sheets with parchment paper.

Step 2
Infuse the butter. Melt butter in sauce pan over medium-low heat. Once butter starts to bubble, stir in the Honey Honey. Stir gently. Let steep for a few minutes, then turn the heat off. Let sit for 5-10 minutes. Then, into the bowl of a mixer, strain the butter through a straining bag or cheesecloth. Put in fridge, but check continuously. You want the butter to hard to 'room temp.'

Step 3
Using a stand mixer fitted with the paddle attachment (or a bowl and wooden spoon), beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. Add the beaten eggs, vanilla and nutmeg. Beat until the mixture is cohesive with no streaks of butter visible.

Step 4
Add flour mixture in thirds, alternating with sour cream in two batches, beating (on low speed if using a mixer) after each addition until smooth. Once all the flour has been added, mix until a sticky dough forms.

Step 5
Flour a work surface and turn the dough out of the bowl onto it. With floured hands, gather the dough into a ball and pat it flat. Using a floured rolling pin, roll it to a ½- inch thickness. Using a 2-inch cookie cutter or the open mouth of a Mason jar, punch circles out of the dough. Place them 2 inches apart on the lined baking sheets. Gather dough scraps into a ball and roll out to cut more tea cakes.

Step 6

Bake one sheet at a time on the center rack for about 12 minutes, until lightly golden brown. Transfer them to a wire rack to cool. Dust with powdered sugar. Serve immediately or store in an airtight container for up to 3 days.