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Honey-Walnut Coins

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Recipe photo courtesy of Victor Schraeger

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.

Source: Martha Stewart Living, September 2007
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Ingredients

Directions

Cook's Notes

To toast walnuts, spread them in a single layer on a rimmed baking sheet, and bake at 350 degrees for 10 minutes.

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Reviews

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  • MS10702140
    27 JAN, 2010
    Agree- Website is very unstable! Check the recipes you save-not always saved.
    Reply
  • seashellweddings
    27 JAN, 2010
    lol smd..thanks that was my laugh for today...are you my long lost sister?!
    Reply
  • smd1227
    27 JAN, 2010
    AND FREEZER. I hate this thing.
    Reply
  • smd1227
    27 JAN, 2010
    can be stored in the fridge
    Reply
  • smd1227
    27 JAN, 2010
    These cookes are delicious. This dough lends itself very nicely to being rolled into a log and sliced. Plus, the logs can be stored in the fridge
    Reply
  • majoan
    4 JAN, 2009
    When I made these cookie ,I got 5 doz. out of it. I used a #70 scoop seemed to be 2 teas. I made them for male friend after the holidays, He gave me 5 lbs.of walnuts. He enjoyed them so much.I love honey so did he. Pecans work well in this recipe as well.
    Reply
  • mykele
    1 JAN, 2009
    This recipe sounds very tasty for a not so rich one to enjoy after so much rich holiday goodies. Honey is one of the best natural sweetners and better for us.
    Reply
  • weebag
    1 JAN, 2009
    I made these as christmas cookie gifts. Absolutely delicious!
    Reply
  • cookiebabe
    1 JAN, 2009
    i have made these cookies as directed several times. bake them on parchment paper. i use the cookies for rosh hashanah and also as a christmas cookie. always a big hit. just enough sweetness and stores well if kept cold. fun to make and a favorite of mine. do try them.
    Reply

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