Description
Delight in these Baklava Cookies, a perfect marriage of buttery sweetness and the nutty crunch of walnuts and pistachios, drizzled with golden honey for an irresistible treat that captures the essence of traditional baklava in a fun, easy-to-make cookie form.
Ingredients
Scale
Cookies
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup chopped walnuts
- 3/4 cup chopped pistachios
Finishing
- 1/2 cup honey (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with both brown and granulated sugars until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture; mix until you achieve a smooth and well combined batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of leavening and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring carefully until just combined to avoid overmixing and tough cookies.
- Fold in Nuts: Gently fold in the chopped walnuts and pistachios to incorporate crunchy texture and authentic baklava flavors into the dough.
- Shape Cookies: Scoop the dough into uniform balls and place them evenly spaced on the prepared baking sheet to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges turn golden brown while keeping the centers soft and chewy.
- Drizzle Honey: Remove the cookies from the oven and while they are still warm, drizzle honey generously over each cookie to add sweetness and a sticky finish reminiscent of traditional baklava.
- Cool: Let the cookies cool on the baking tray for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture.
Notes
- Use softened butter at room temperature for easier creaming and better texture.
- For a stronger nut flavor, toast the walnuts and pistachios lightly before folding them into the dough.
- Honey drizzle is best applied when the cookies are warm to ensure it spreads evenly and soaks slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be served with tea or coffee for a delightful snack or dessert.
