Honey Walnut Coins
Ready In: 20 mins
Yields: 7 dozen
Ingredients
- 2 1⁄2 cups flour, plus more for shaping
- 3⁄4 teaspoon coarse salt
- 1 1⁄4 cups walnuts, toasted, coarsely chopped
- 8 ounces unsalted butter, room temperature
- 1⁄4 cup sugar
- 1⁄3 cup honey, preferably orange blossom plus 1/4 cup warmed until liquid, for brushing
Directions
- Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped.
- Beat butter in a standing mixer on medium-high speed until fluffy, 3-5 minutes. Add sugar, and beat until pale and fluffy, 3 minutes more. Beat in 1/3 cup honey.
- Reduce speed to low. Add flour mixture and beat until just combined (dough will begin to pull together). Shape into a disk, and wrap in plastic. Refrigerate at least 1 1/2 hours (or up to 2 days).
- Preheat oven to 325°F Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough, and roll into a 2-inch ball, Repeat, spacing balls about 1-inch apart on baking sheets lined with parchment. Flatten cookies to 1/2-inch thick with the floured bottom of a glass, Press one of the remaining walnut pieces into each cookie.
- Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes.
- Transfer sheets to wire racks and brush cookies with warm honey, Let cool, Cookies can be stored in airtight container for up to 2 weeks.
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