Ingredients
- 2 1/2 cup all-purpose flour, plus more for work surface
- 3/4 teaspoon coarse salt
- 3/4 cup coarsely chopped toasted walnuts, plus 48 walnut halves for decorating
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup sugar
- 1/3 cup mild honey, such as orange blossom, plus 1/4 cup for brushing
Preparation
Baking Directions:
We embellished metallic mailing tubes with patterned Japanese masking tapes to create stylish receptacles for our coin cookies.
1.Pulse flour, salt, and coarsely chopped walnuts in a food processor until nuts are finely chopped.
Beat butter with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes.
Add sugar; beat until pale and fluffy, 3 minutes more.
Beat in ⅓ cup honey.
Reduce speed to low.
Add flour mixture, and beat just until combined and dough begins to pull together.
Halve dough.
2.On parchment, shape each portion into a round log about 1 1/2 inches in diameter and 6 1/2 inches long.
Wrap tightly in parchment or plastic, and chill 1 1/2 hours or up to 2 days.
3.Preheat oven to 325°.
Let dough stand at room temperature 10 minutes.
With a sharp knife, cut dough into 1/4-inch-thick slices, rotating log as you go to keep it from flattening.
Place rounds on parchment-lined baking sheets, spacing 1 inch apart.
Press a walnut half into each round.
4.Bake, rotating sheets halfway through, until edges are pale golden, about 18 minutes.
Transfer sheets to wire racks; brush cookies evenly with 4 cup honey.
Let cool completely.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.