Honey-Dipped Cookies

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Store-bought shortbread cookies are given a bit of pizzaz when they're dipped into a honey-lemon syrup and sprinkled with chopped pistachios. Serve Honey-Dipped Cookies when you need an easy and impressive cookie.


Makes 2 dozen cookies (serving size: 1 cookie)

Nutritional Information

Calories 161
Fat 7.2 g
Satfat 3.1 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 24 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 65 mg
Calcium 3 mg


1 cup sugar
1/3 cup honey
1/2 cup water
2 teaspoons lemon juice
3 lemon slices
24 shortbread cookies
Finely chopped pistachios (about 1/2 cup)


Combine sugar, honey, water, lemon juice, and lemon slices in a saucepan; bring to a boil. Simmer, stirring occasionally to dissolve sugar (15-20 minutes). Set aside to cool completely. Dip shortbread cookies into cooled syrup, then finely chopped pistachios to coat. Transfer to a wax paper-lined plate until set.

Cat Cora,


December 2011