Description
Delight in these Baklava Cream Sandwich Cookies, featuring a buttery spiced cookie loaded with chopped pistachios and walnuts, sandwiched with a smooth cream cheese filling, and elegantly drizzled with caramel sauce. These cookies offer the rich flavors of traditional baklava in an easy-to-make sandwich cookie form.
Ingredients
Scale
Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup chopped pistachios
- 1/4 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
Filling & Garnish
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup caramel sauce for drizzling
- Additional chopped pistachios and walnuts for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Prepare wet ingredients: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Add honey and mix well to combine.
- Mix dry ingredients and combine: In another bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped pistachios and walnuts to distribute evenly.
- Shape cookies: Roll the dough into small balls and then flatten each slightly before placing them spaced apart on the lined baking sheet.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Once baked, transfer the cookies to a wire rack and cool completely.
- Prepare the filling: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Spread a generous amount on the flat side of one cookie and top it with another cookie to assemble a sandwich.
- Decorate and serve: Drizzle caramel sauce over each cookie sandwich and garnish with additional chopped pistachios and walnuts for an extra touch of crunch and flavor.
Notes
- Ensure the butter and cream cheese are softened to room temperature to achieve smooth mixing and creamy texture.
- Do not overmix the dough to avoid tough cookies; mix just until ingredients are combined.
- The cookies should be fully cooled before sandwiching with cream cheese to prevent melting and sogginess.
- Store assembled cookie sandwiches in an airtight container in the refrigerator for up to 3 days.
