5.0 from 60 votes
Baklava Cookies
These easy, delicious shortbread-style cookies capture all the crispy, honey-soaked baklava flavor without any phyllo frustration.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 24 Cookies
Calories: 201 kcal
Course:
Dessert
Cuisine:
Greek , American
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.
Cup of Yum
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.
Nutrition Information
Serving
1cookie
Calories
201kcal
(10%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Sodium
47mg
(2%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
246IU
(5%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 201
% Daily Value*
| Serving | 1cookie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 47mg | 2% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.