Honey lends these bite-size shortbread cookies more than just delicate flavor. When served on Rosh Hashanah, the golden nectar symbolizes hope for a sweet New Year.
- Yield: Makes about 7 dozen
Photography: Victor Schraeger
Source: Martha Stewart Living, September 2007
- 2 1/2 cups all-purpose flour, plus more for shaping
- 3/4 teaspoon coarse salt
- 1 1/4 cups coarsely chopped toasted walnuts (about 4 3/4 ounces)
- 2 sticks (8 ounces) unsalted butter, room temperature
- 1/4 cup sugar
- 1/3 cup honey, preferably orange blossom, plus 1/4 cup, warmed until liquid, for brushing
Pulse flour, salt, and 3/4 cup walnuts in a food processor until finely chopped.
Beat butter with a standing mixer on medium-high speed until fluffy, 3 to 5 minutes. Add sugar, and beat until pale and fluffy, 2 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 degrees. 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.
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 an airtight container for up to 2 weeks.