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yield 24 3¼ inch cookies, 4 cups crumbs
1) 1¾ cup (9oz) all-purpose flour
1) ½ cup + 2 tbsp. (2oz) natural unsweetened cocoa powder
1) ¼ tsp. salt
2) 1 cup (8oz) unsalted butter, room temp
2) ½ cup (3.5oz) sugar, extra for sprinkling
2) 2 tbsp. lightly packed light brown sugar
2) 3 tbsp. honey

Combine (1) set aside.

Cream (2) until fluffy 4min. Add (1) in three addition. Wrap dough in plastic and refrigerate for 30min up to 2 days or freeze dough up to 2 months.

Roll dough to ¼-inch thick use 3¼" scallop edged cookie cutter. Arrange cookies ½" apart and sprinkle some sugar on top.

Bake at 350F for 12-15minutes.

Store in air tight container up to 2 weeks.