Baklava Cookies
These easy, delicious shortbread-style cookies capture all the crispy, honey-soaked baklava flavor without any phyllo frustration.
Servings 24 Cookies
Calories 201kcal
Ingredients
- 1 cup unsalted butter softened, 226g
- 1 cup brown sugar firmly packed , 200g
- 1 tsp. vanilla extract 5mL
- 1 egg
- 3 cups all-purpose flour 360g
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- ½ cup honey 120mL
- 1 cinnamon stick
- ½ tsp. vanilla
- ½ cup salted pistachio kernels chopped and roasted
- ½ cup walnuts chopped
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.
- Bake until edges are lightly browned, 10 to 12 minutes.
- Let cookies on pans 5 minutes; remove from pans, and let cool on wire racks 10 minutes.
- Drizzle cookies with honey mixture.
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.
-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.
Nutrition
Serving: 1cookie | Calories: 201kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 47mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg