Baklava Cookies
These easy, delicious shortbread-style cookies capture all the crispy, honey-soaked baklava flavor without any phyllo frustration.
Nutrition Facts
Ingredients
Instructions
With a hand or stand mixer, beat butter, sugar, and vanilla until creamy, about 2 minutes.
Add egg; beat until fluffy, about 2 minutes.
Sift together flour, baking powder, and cinnamon. With mixer on low speed, gradually add flour mixture; beat just until combined.
Divide dough in half; refrigerate 1 hour.
While dough chills, combine honey, cinnamon stick, and vanilla in a small saucepan. Cook over medium low heat, stirring occasionally, 10 minutes. Remove from heat; set aside.
Remove dough from refrigerator; let stand 10 minutes. Combine pistachios and walnuts in a bowl. Preheat oven to 325°F.
Roll dough to 1/8” thick on a lightly floured surface. Cut out cookies with your desired cookie cutter; place on parchment-line cookie sheets, spacing 1 inch apart. Press nut mixture into the cookies.
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Continue Reading at Preppykitchen →Chef's Notes
Notes-Be sure to let the dough chill for at least an hour before rolling it out. You can make the dough and freeze it in a Ziploc bag for up to 2 months. Let it thaw in the refrigerator overnight before rolling.
-Use any style cookie cutter you wish; I used a 2-inch round cutter.
-Dough scraps can be rerolled as necessary; sprinkle with additional chopped nuts, if needed.
-If you’d like to skip a step, just drizzle the cookies with honey after baking instead of making the cinnamon-vanilla honey.
-Drizzled cookies can keep in an airtight container up to 3 days at room temperature.
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Reviews from the Original Source
This is a fabulous cookie! I'm going to make some more for my family for Thanksgiving.
Unbelievable cookie! They baked beautifully crisp, perfect snap to them. The flavors are so well balanced and delicious. Plus the nuts and infused honey are THE perfect topping. So many different textures in one bite, I love them!
The best part is they were surprisingly easy to make and look super elevated and high-end. Like the type of cookie they’d sell at a bougie London based French bakery (specific enough? lol)
Thanks for sharing this John! I’m new to baking and have fallen in love with your blog/YouTube. I’ve shared it with everyone I know who likes to cook/bake. Such a great site!
Did you make this recipe?
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