IE 11 is not supported. For an optimal experience visit our site on another browser.

Honey-walnut coins

Makes 4 dozen Servings


  • 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


Baking Directions:

We embellished metallic mailing tubes with patterned Japanese masking tapes to create stylish receptacles for our coin cookies.


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.


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.


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.


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.