Yield
Makes 32 cookies
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

Step 1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

Step 2

Press dough evenly into the bottom of a greased 9- by 9-in. baking pan. Bake 10 minutes.

Step 3

Meanwhile, make topping: In a small saucepan, bring butter, honey, and sugar to a boil. Remove from heat. Stir in nuts. Carefully spoon mixture over shortbread and continue to bake until nuts are toasted and liquid is bubbling, about 30 minutes. Let cool completely. Use a serrated knife to cut into 16 squares, then cut each square diagonally to make 32 triangles.

Step 4

Note: Nutritional analysis is per cookie.

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