Honey Walnut Coins

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READY IN: 20mins
YIELD: 7 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups flour, plus more for shaping
  • 34
    teaspoon coarse salt
  • 1 14
    cups walnuts, toasted, coarsely chopped
  • 8
    ounces unsalted butter, room temperature
  • 14
    cup sugar
  • 13
    cup honey, preferably orange blossom plus 1/4 cup warmed until liquid, for brushing
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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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