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Honey-Dipped Cookies

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Yield Makes 2 dozen cookies (serving size: 1 cookie)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.