In a medium sized bowl, combine flour, salt and baking powder. Set aside.
In the bowl of a stand mixer, beat together butter and sugar for 3 minutes, or until light in color and fluffy. Add honey and lemon zest; beat until just combined. Scrape sides of bowl as necessary.
Add flour mixture gradually and continue to mix until just combined.
Divide dough in half. Shape dough into logs (about 2 inches in diameter). Roll up in parchment or wax paper and freeze dough overnight.
To Bake: Preheat oven to 350°F. Take dough out of the freezer and slice into ¼ -inch slices (see note). Place on parchment or Silpat-lined baking sheets.
Bake cookies 10 to 12 minutes or until just golden brown. Let cool 5 minutes on baking sheets before removing to a cooling rack.
When cookies are completely cool, prepare icing. Mix powdered sugar and lemon juice until smooth. Add honey; stir well. Thin with additional lemon juice, if necessary.
Place baking sheet or parchment paper beneath cooling rack to catch drips. With a spoon, lightly drizzle icing on cookies. Let icing harden completely before storing cookies in an airtight container.
Video
Notes
Makes about 5 dozen. Bake as many cookies at a time as you wish. The dough keeps well in the freezer for up to 3 months until you're ready to use it. They also freeze well after they've been baked.
If you'd rather not ice the cookies, they are great without icing or you can brush the unbaked cookies with additional honey, and sprinkle them with granulated sugar, turbinado sugar, or colored sugar; bake as directed.