|Whole wheat pastry flour||1 1⁄4 Cup (20 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Egg yolks||1 1⁄2|
|Egg||1 , beaten with 1 teaspoon water (Egg Wash)|
Combine flour, butter and lemon peel in processor and blend using on/off turns until mixture resembles coarse meal or blend with electric mixer.
Combine egg yolks and honey in small bowl.
Add to flour mixture and blend until combined but still crumbly.
Gather dough into ball.
Preheat oven to 350°F.
Cut two 24-inch sheets of waxed paper.
Dust 1 sheet with flour.
Place dough on top and dust with more flour.
Cover dough with remaining sheet of waxed paper.
Roll dough out to thickness of 1/4 inch.
Remove top sheet of waxed paper.
Cut dough into rounds using 1-inch cookie cutter.
Repeat rolling and cutting procedure with excess dough.
Transfer cookies to ungreased baking sheet.
Make crisscross pattern atop each cookie using back of small sharp knife.
Brush tops with egg wash to glaze.
Bake 15 to 20 minutes.
Cool on wire rack.