I finally decided to start baking around 8:30 Thursday night. I realized when I was going to bed Friday morning around 1:30AM that I need to plan my baking better. The cookies were easy to make but there was a lot of waiting time that I didn't factor into my evening. Of course I forgot to take a picture so the picture is courtesy the Martha Stewart site which is where I got the recipe, in the Martha Stewart Living September 2007 magazine.
The cookies ended up coming out delicious! The reminded me of a shortbread cookie coated in a delicious, sticky honey caramel. Yum! They were a huge success over the weekend too! Hooray!
Matt & Lauren's review: A delicious keeper!
Final decision: Obviously it's going into the recipe box!
2 1/2 c. all-purpose flour, plus more for shaping
3/4 t. coarse salt
1 1/4 c. coarsely chopped toasted walnuts
2 sticks unsalted butter, room temperature
1/4 c. sugar
1/3 c. honey, preferably orange blossom, plus 1/4 c., warmed until liquid, for brushing *I used Tupelo honey which worked out great*
To toast walnuts, spread them in a single layer on a rimmed baking sheet and bake in a 350-degree oven for ten minutes.
1. Pulse flour, salt and 3/4 c. walnuts in a food processor until finely chopped.
2. Beat butter with a standing mixer until fluffy, 3 to 5 minutes. Add sugar and beat until pale and fluffy, 2 minutes more. Beat in 1/3 c. 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).
3. Preheat oven to 325. Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough, and roll into a 1-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.
4. Bake, rotating sheets halfway through, until edges are pale golden, about 2o minutes. Transfer sheets to wire racks and brush cookies with warm honey. Let cool. Cookies can be stored in an airtight container for up to 2 weeks.
As long as you don't start baking these cookies late in the evening you will enjoy them!
Off to relax Matt with the last hour of our weekend. Hope everyone has a happy Monday tomorrow.