How to Make Baklava Cookies
- Sift the flour, baking powder, cinnamon and salt into a large bowl then whisk together and set aside.
- Beat the room temperature butter, both sugars, and the vanilla together in a stand mixer fitted with a paddle attachment or using electric hand beaters. Beat until light and fluffy then scrape the bowl down and beat in the egg. Add the flour mixture in and mix on low until just combined. Form dough into a flat disk then wrap in plastic and chill for an hour.
3. Preheat oven to 350F. Remove the chilled dough from the fridge and allow to warm up on the counter for about ten minutes. Roll out on a lightly floured surface to about an eighth of an inch. Cut cookies; you can use a round cutter or just cut the dough into squares with a knife. 4. Transfer the cookies to a parchment or silicone-lined baking sheet. Place them an inch or two apart then press the nut mixture onto the center of the cookies. Bake at 350F for 10-12 minutes.
- Add the honey, cinnamon stick and vanilla to a small pot then place over medium-low heat making sure to stir occasionally. You can make the infused honey while the dough chills, while the cookies bake or ahead of time. If you’re in a rush you can also just use plain honey on the cookies.
- Drizzle the cookies with your infused honey and they are ready to eat!
Pro Tips for this recipe
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. Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 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.
How long will these keep for?
In an airtight container thee assembled cookies with honey will last for 3 days. Without the honey they will last a week.
Can I use different nuts?
Yes! Pecans, macadamia nuts and even hazelnuts are all great on this cookie.
What’s the best way to measure flour?
Use a scale to measure flour, it’s so easy and there are less dishes to clean up. If you don’t have a kitchen scale then use the fluffing method; fluff the flour and spoon it onto your measuring cup. If you love this recipe try these out!Shortbread Cookies RecipeAlmond CookiesCowboy CookiesButter CookiesSugar Cookie Recipe If you’ve tried this Baklava Cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
