Crescent Shortbread Cookies with Honey, Nuts and Cinnamon
by Editorial Staff
Delicious shortbread cookies with interesting filling. Prepare the filling from chopped walnuts mixed with honey and cinnamon. A lot of filling and a little dough – tasty and healthy.
Ingredients
- Butter (softened) – 100 g
- Water (ice cold) – 50 ml
- Flour – 200 g (1.5 cups with a capacity of 200 ml)
- Powdered sugar – 1 tbsp + for sprinkling cookies
For filling:
- Honey – 100 g
- Walnuts – 200 g
- Cinnamon – 0.5 teaspoon
Directions
- Sift the flour.
- Add room temperature butter to the flour and grind it into crumbs with your hands.
- Add 1 tablespoon of powdered sugar to the crumb and pour in water. Knead the dough quickly.
- Cover the finished dough with cling film and send it to the refrigerator for 30 minutes.
- Place the nuts in a blender bowl and grind.
- Add honey and cinnamon to chopped nuts.
- Mix with a blender.
- Form 20 balls from the resulting mass. We turn on the oven to heat up to 180 degrees.
- We take the dough out of the refrigerator, divide it into 20 parts and make balls out of them.
- Roll the dough ball into a round cake. Put the filling in the middle of the cake, bend the cake around the filling. We connect the edges of the dough – we make “dumplings”. Then we bend it with our hands, turning it into a “crescent”.
- Cover the baking sheet with baking paper. We spread the cookies on a baking sheet and send them to the oven preheated to 180 degrees for 25 minutes.
- Sprinkle the finished cookies with powdered sugar.
Enjoy your meal!
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