Instructions
- Prepare Pâte Sucrée: In a food processor, pulse Flour and Powdered Sugar. Add Butter and pulse until mixture resembles coarse crumbs. Add Egg Yolk and Ice Water, pulse until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together Buckwheat Honey, Vanilla Bean Paste, and Fleur de Sel.
- Roll out chilled Pâte Sucrée to 1/4 inch thickness. Use a small cookie cutter or spoon to create small rounds.
- Place rounds onto the prepared baking sheet. Gently press a small indentation into the center of each cookie and fill with about 1/2 teaspoon of Honey Mixture.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
