Baklava Cookies
These easy, delicious shortbread-style cookies capture all the crispy, honey-soaked baklava flavor without any phyllo frustration.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
With a hand or stand mixer, beat butter, sugar, and vanilla until creamy, about 2 minutes.
- 2
Add egg; beat until fluffy, about 2 minutes.
- 3
Sift together flour, baking powder, and cinnamon. With mixer on low speed, gradually add flour mixture; beat just until combined.
- 4
Divide dough in half; refrigerate 1 hour.
- 5
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.
- 6
Remove dough from refrigerator; let stand 10 minutes. Combine pistachios and walnuts in a bowl. Preheat oven to 325°F.
- 7
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.
- 8
Bake until edges are lightly browned, 10 to 12 minutes.
- 9
Let cookies on pans 5 minutes; remove from pans, and let cool on wire racks 10 minutes.
- 10
Drizzle cookies with honey mixture.