Baklava Cookie Cups

Directions

Heat your oven to 350 degrees and grease a 24 cup mini muffin tin. In a medium mixing bowl combine the flour, orange zest, cardamom and salt.In the bowl of your stand mixer with the paddle attachment, cream the butter and honey for about 1-2 minutes. The mix will look a little curdled at this point and that’s fine, scrape down the sides.Beat in the eggs, then the vanilla.Mix in the flour in two parts.Using a cookie scoop, scoop the dough into the prepared muffin tin and bake for 10 minutes.Remove from the oven, let sit for about 3-4 minutes before using a dowel to carefully press down in the center of each cookie to make a well.Let the cookies cool for about 15 minutes in the tin before removing to a cooling rack to cool completely.Once the cookies are cool prepare the syrup.In a small saucepan over medium heat combine the honey. water, orange juice, cardamom pods and cinnamon stick. Bring to a simmer and remove from the heat.Drizzle a small amount in the bottom of each cookie cup and then fill with the chopped pistachios. Drizzle more syrup on top of the filled cookie cups.* If you have any syrup remaining, save for another use.Serve immediately or store in an airtight container for up to 1 week.

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Ingredients

• For the Cookie

• 2 cups - unbleached all-purpose flour

• 1 teaspoon - orange zest

• 1/2 teaspoon - ground cardamom

• 1/4 teaspoon - salt

• 1 cup - unsalted butter, room temperature

• 3/4 cup - honey

• 2 large - eggs, room temperature

• 1 teaspoon - pure vanilla extract

• For the filling and syrup

• 1/2 cup - pistachios, chopped

• 1/2 cup - honey

• 3 tablespoons - water

• 2 teaspoon - orange juice

• 4 - green cardamom pods, crushed

• 1 - cinnamon stick

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