Honey Walnut Coins Recipes

Steps:

• Pulse flour, salt, and 3/4 cup walnuts in a food processor until finely chopped.
• Beat butter with a standing mixer on medium-high speed until fluffy, 3 to 5 minutes. Add sugar, and beat until pale and fluffy, 2 minutes more. Beat in 1/3 cup honey. Reduce speed to low. Add flour mixture, and beat until just combined (dough will begin to pull together). Shape into a disk, and wrap in plastic. Refrigerate at least 1 1/2 hours (or up to 2 days).
• Preheat oven to 325 degrees. Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough, and roll into a 1-inch ball. Repeat, spacing balls about 1 inch apart on baking sheets lined with parchment. Flatten cookies to 1/2 inch thick with the floured bottom of a glass. Press one of the remaining walnut pieces into each cookie.
• Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes. Transfer sheets to wire racks, and brush cookies with warm honey. Let cool. Cookies can be stored in an airtight container for up to 2 weeks.

Steps:

• Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped.
• Beat butter in a standing mixer on medium-high speed until fluffy, 3-5 minutes. Add sugar, and beat until pale and fluffy, 3 minutes more. Beat in 1/3 cup honey.
• Reduce speed to low. Add flour mixture and beat until just combined (dough will begin to pull together). Shape into a disk, and wrap in plastic. Refrigerate at least 1 1/2 hours (or up to 2 days).
• Preheat oven to 325°F Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough, and roll into a 2-inch ball, Repeat, spacing balls about 1-inch apart on baking sheets lined with parchment. Flatten cookies to 1/2-inch thick with the floured bottom of a glass, Press one of the remaining walnut pieces into each cookie.
• Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes.
• Transfer sheets to wire racks and brush cookies with warm honey, Let cool, Cookies can be stored in airtight container for up to 2 weeks.

Steps:

• Preheat oven to 350 degrees. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes. Let cool.

Steps:

• Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.
• Stir once then cook 3 minutes till sugar dissolved.
• Add walnuts, stir to coat.
• Simmer 5 - 7 minutes or until syrup is lightly browned.
• Drain through a coarse sieve, discard cinnamon stick.
• Place walnuts on a wire rack over a 19 X 29 cms rectangular slice pan.
• Cook in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly.
• Remove from oven, cool on wire rack.
• Nuts will crisp as they cool.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.