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Honey-Walnut Coins

To toast walnuts, spread them in a single layer on a rimmed baking sheet, and bake in a 350 degree oven for ten minutes.

  • Yield: Makes about 7 dozen
Honey-Walnut Coins

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 cup, warmed until liquid, for brushing


  1. Pulse flour, salt, and 3/4 cup walnuts in a food processor until finely chopped.

  2. 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).

  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 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.

Reviews (9)

  • carabau 27 Jan, 2010

    Website is very unstable! Check the recipes you save-not always saved.

  • seashellweddings 27 Jan, 2010

    lol smd..thanks that was my laugh for today...are you my long lost sister?!

  • smd1227 27 Jan, 2010

    AND FREEZER. I hate this thing.

  • smd1227 27 Jan, 2010

    can be stored in the fridge

  • 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

  • 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.

  • 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.

  • weebag 1 Jan, 2009

    I made these as christmas cookie gifts. Absolutely delicious!

  • 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.

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