Inspired by the traditional honey-laden dessert, this nutty, cinnamon-y cookie melts in your mouth.




  • In small bowl, whisk together flour, 2 tbsp of the pistachios, salt and cinnamon. In medium bowl, beat butter until creamy, 1 minute. Beat in sugar and 3 tbsp honey until fluffy, 2 minutes. Beat in egg yolks. Stir in flour mixture until dough comes together. Divide into quarters on a lightly floured surface.

  • With your hands, roll each quarter of dough into 6-inch log, 1 inch thick. Whisk remaining 1 tbsp honey with 2 tsp water. On cutting board, spread remaining pistachios in rectangle, about 7 x 5 inches. Brush logs with honey-water mixture and then roll in pistachios to evenly coat edge. Wrap each log in plastic; refrigerate 2 hours or overnight.

  • Heat oven to 325°. Unwrap logs. Cut each in 16 slices, about 1/4 inch thick. Transfer to 2 large ungreased baking sheets.

  • Bake for 15 minutes or until just golden around edges. Remove cookies to wire rack; cool completely. Store in airtight container up to 2 weeks. Makes 64 cookies.

Nutrition Facts

47 calories; 3 g total fat; 1 g saturated fat; 23 mg sodium. 5 g carbohydrates; 0 g fiber; 2 g sugar; 1 g protein;