With an electric mixer or by hand, beat together the whole eggs, egg white and sugar until thick.
Beat in the oil and vanilla, then stir in the warm honey.
Add the flour, baking powder, salt and lemon zest. Stir to blend the dry ingredients into the wet, just until you form a soft dough that can easily be molded into balls. Do not over mix. Add a little more flour if necessary, but avoid making the dough stiff.
Shape and Bake the Cookies
Preheat your oven to 350° F (180° C). Line two baking sheets with parchment paper.
Break off small portions of dough and shape into small 1 1/4 balls. (Squeezing the portions of dough back and forth in the palm of your hand before shaping will help smooth the dough so that the baked cookies look nicer.)
Place the balls of dough about 2 inches (5 cm) apart on the prepared baking sheets and brush lightly with the beaten egg yolk.
Bake in the preheated oven for 12 to 15 minutes, or until a rich golden color. Transfer the cookies to a rack to cool.
Once completely cooled, store the cookies in an airtight container. They'll stay fresh at room temperature for several days or in the freezer for up to two months.
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.