Lebanese-inspired Honey Pistachio Cookies

Ingredients

While the original Czech Medvedie labky cookies are typically made with a buttery dough and filled with fruit jam, this Lebanese-inspired version replaces the jam with a mixture of honey and pistachios. The flavors are adapted to incorporate the Middle Eastern influence, using honey for sweetness and pistachios for a nutty crunch. The texture is also modified to be soft and chewy, rather than the traditional Czech crispness. We alse have the original recipe for Medvedie labky, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (120g) chopped pistachios, plus extra for garnish 1 cup (120g) chopped pistachios, plus extra for garnish

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 9g (Saturated Fat: 4g)
• Carbohydrates: 23g (Sugar: 13g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter, granulated sugar, and honey until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. 5.
   Fold in the chopped pistachios, reserving some for garnish.
6. 6.
   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon and sprinkle with additional chopped pistachios.
7. 7.
   Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Pistachios — Make sure to chop the pistachios into small pieces to ensure an even distribution throughout the cookie dough.

Tips & Tricks

• For a more pronounced pistachio flavor, lightly toast the chopped pistachios before adding them to the cookie dough.
• If you prefer a softer texture, slightly underbake the cookies and allow them to cool completely on the baking sheet before transferring them to a wire rack.

Serving advice

Serve these Honey Pistachio Cookies as a delightful dessert or snack alongside a cup of aromatic Lebanese tea or Turkish coffee.

Presentation advice

Arrange the cookies on a decorative platter and sprinkle them with powdered sugar for an elegant touch. Serve them with a sprig of fresh mint for a pop of color.