Dessertsbonappetit4.3
Baklava Sugar Cookies
A snickerdoodle-like exterior with a surprise filling of honey-sweetened, gently spiced pistachios.
👥 16 Servings👤 Inés Anguiano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●spatula
- ●oven
- ●baking sheet
- ●food processor
- ●whisk
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 350°. Cook 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat, stirring often with a heatproof rubber spatula, until it turns light amber and foaming starts to settle, about ⏱️ 5 minutes. Pour into a large heatproof bowl, scraping in any browned bits stuck to bottom of pan. Let cool until warm, about ⏱️ 10 minutes.
2
Meanwhile, pulse one 6-oz. bag shelled raw pistachios, coarsely chopped, ¼ cup (50 g) granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cinnamon, ½ tsp. ground cardamom, and ¼ tsp. ground cloves in a food processor until nuts are finely chopped; transfer to a small bowl. Stir in ½ cup honey and 2 tsp. orange-flower water (if using) with a clean spatula. Add 1 Tbsp. water and stir until homogenous and mixture maintains its shape. Scoop out 1-tablespoonful portions of nut mixture; roll into smooth balls. Place on a parchment-lined baking sheet and chill in freezer ⏱️ 20 minutes.
(2 sticks) unsalted butter1 cup6-oz. bag shelled raw pistachios, coarsely chopped1. ground cinnamon, divided2 tsp. ground cardamom, divided1 tsp. orange-flower water (optional)2 tsp
3
While the nut mixture is chilling, whisk 2¾ cups (344 g) all-purpose flour, ½ tsp. baking powder, ½ tsp. baking soda, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Whisk 1 Tbsp. water into warm melted butter, then add 1¾ cups (350 g) granulated sugar and whisk until well combined, about ⏱️ 2 minutes. Add 1 large egg, 1 large egg yolk, and 1 Tbsp. vanilla extract; stir until smooth. Add dry ingredients and mix until no dry streaks remain, about ⏱️ 2 minutes.
(2 sticks) unsalted butter1 cup¾ cups (344 g) all-purpose flour2large egg1large egg yolk1. vanilla extract1 Tbsp
4
Scoop out 2-tablespoonful portions of dough; roll into smooth balls. Working one at a time, flatten a ball of dough between your hands and place a ball of nut mixture in the center. Gently fold dough up and around to encase; smooth out dough. Divide between 2 parchment-lined baking sheets, spacing 2" apart.
5
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until mostly flat and golden around the edges, 14–⏱️ 16 minutes. Remove from oven and firmly tap baking sheets on counter. Mix ¼ cup crushed rose petals, remaining ½ cup (100 g) granulated sugar, 1 tsp. ground cinnamon, ½ tsp. ground cardamom, and ⅛ tsp. ground cloves in a small bowl. Sprinkle over cookies; let cool on baking sheets. Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
(2 sticks) unsalted butter1 cup. ground cinnamon, divided2 tsp. ground cardamom, divided1 tsp
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