Honey Pistachio Baklava Cookies with Rose Sugar (Print version)

Buttery baklava-inspired cookies filled with pistachios, brushed with honey syrup, and finished with fragrant rose sugar.

# Ingredients:

For the cookie dough

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 1/3 cup (65 g) light brown sugar, packed
03 - 1/4 cup (50 g) granulated sugar
04 - 1 large egg yolk
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups (150 g) all-purpose flour
07 - 1/2 teaspoon ground cardamom
08 - 1/4 teaspoon fine salt

For the pistachio filling

09 - 3/4 cup (90 g) shelled pistachios, finely chopped
10 - 2 tablespoons honey
11 - 1 tablespoon unsalted butter, melted
12 - 1/4 teaspoon ground cinnamon
13 - Pinch of fine salt

For the honey glaze and rose sugar

14 - 1/4 cup (85 g) honey
15 - 2 tablespoons granulated sugar
16 - 1 tablespoon water
17 - 1 teaspoon fresh lemon juice
18 - 1/4 cup (50 g) granulated sugar
19 - 1/2 to 3/4 teaspoon rose water
20 - 2 tablespoons finely chopped pistachios, for finishing
21 - 1 tablespoon dried edible rose petals, crushed, optional

# Instructions:

01 - Beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Mix in the egg yolk and vanilla. Add flour, cardamom, and salt, then mix just until no dry streaks remain.
02 - Stir the chopped pistachios, honey, melted butter, cinnamon, and salt in a small bowl. The filling should be sticky enough to hold together when pressed.
03 - Scoop the dough into 18 balls and place them on a parchment-lined baking sheet. Press a deep thumbprint into each ball and fill with about 1 teaspoon pistachio filling. Chill for 20-30 minutes.
04 - Heat the oven to 350°F (175°C). Bake the chilled cookies for 11-13 minutes, until the edges are set and lightly golden. If the centers puff, gently press them back down while warm.
05 - While the cookies bake, simmer honey, 2 tablespoons sugar, water, and lemon juice in a small saucepan for 1-2 minutes. Brush the warm cookies lightly with the glaze, focusing on the pistachio centers.
06 - Rub the remaining 1/4 cup sugar with rose water until evenly fragrant and slightly sandy. Sprinkle over the warm, glazed cookies with chopped pistachios and crushed rose petals if using. Cool completely before storing.

# Good to know:

01 - Makes about 18 cookies.
02 - Best eaten the day they are glazed or within 3-4 days.
03 - Chilling the shaped dough helps the thumbprints hold their shape.

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