Description
Walnuts, honey, and cinnamon bring the flavors of baklava into this chewy pinwheel cookie. Not the prettiest cookie, but oh so tasty with a nice cup of coffee or cappuccino.
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ cups walnuts
- ⅔ cup honey
- 1 teaspoon cinnamon
Instructions
- Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg
- vanilla extract
- and almond extract. Add flour
- baking soda
- and salt and beat until well incorporated. Shape dough into a disk
- cover in plastic wrap
- and refrigerate for 2 hours
- or until firm enough to roll.
- Place walnuts in a food processor and pulse until finely chopped. In a small saucepan
- heat honey and cinnamon over medium heat
- stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
- Remove dough from the refrigerator and roll out on a lightly floured surface into a 13×10-inch rectangle. Using a butter knife
- spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
- Starting with the long side
- tightly roll the dough
- jelly-roll style
- to form a log. Cover in plastic wrap and refrigerate until firm
- about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
- Unwrap dough and cut into 1/4-inch slices. Place slices
- cut-side down
- 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges begin to brown
- 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 3 hrs 35 mins
Servings: 48