Baklava Pinwheel Cookies

Walnuts, honey, and cinnamon bring the flavors of baklava into this chewy pinwheel cookie that's oh so tasty with a nice cup of coffee or cappuccino.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 90 Calories

Ingredients

• 1 large egg
• 1 cup sugar
• 1 teaspoon cinnamon
• 0.5 teaspoon baking soda
• 0.5 cup butter, softened
• 0.125 teaspoon salt
• 1.75 cups all-purpose flour
• 0.25 teaspoon vanilla extract
• 0.25 teaspoon almond extract
• 0.66666668653488 cup honey
• 1.5 cups walnuts

Recipe Instructions

Step 1

Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.

Step 2

Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.

Step 3

Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.

Step 4

Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.

Step 6

Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.

Step 7

Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.