Honey Nut Baklava Cookies (Print Version)

# Ingredients:

→ For the cookies

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1/4 cup honey
05 - 1/4 cup chopped pistachios
06 - 1/4 cup chopped walnuts
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cardamom
09 - 1/4 teaspoon salt

→ For the filling and topping

10 - 1/4 cup cream cheese, softened
11 - 1/4 cup powdered sugar
12 - 1/4 cup caramel sauce for drizzling
13 - Extra chopped pistachios and walnuts for sprinkling on top

# Instructions:

01 - Heat your oven to 350°F (175°C) and grab a baking sheet. Line it with some parchment paper so your cookies don't stick.
02 - In a large mixing bowl, beat the softened butter and sugar together until the mixture looks fluffy and a bit lighter in color. This usually takes about 2 minutes with an electric mixer, or a bit longer by hand.
03 - Pour in that golden honey and mix everything until it's well blended. The honey adds a wonderful flavor that really makes these cookies special.
04 - In another bowl, whisk together the flour, cinnamon, cardamom, and salt. These spices give the cookies that classic baklava flavor we're going for.
05 - Slowly add your flour mixture to the butter mixture, stirring just until combined - don't overmix or your cookies might get tough! Gently fold in the chopped pistachios and walnuts until they're evenly distributed throughout the dough.
06 - Take small portions of dough and roll them into balls about the size of a tablespoon. Place them on your prepared baking sheet, leaving a bit of space between each. Gently press down on each ball with your palm to flatten it slightly. Bake for 10-12 minutes, until the edges turn a light golden brown.
07 - Carefully transfer the cookies to a wire rack and let them cool completely. They might seem a bit soft when they first come out, but they'll firm up as they cool.
08 - While your cookies are cooling, make the filling by beating together the softened cream cheese and powdered sugar until smooth and creamy. This filling gives a nice tangy contrast to the sweet cookies.
09 - Once the cookies are completely cool, flip half of them over so the flat sides are facing up. Spread a generous dollop of the cream cheese filling on each flipped cookie, then top with another cookie, flat side down, pressing gently to create a sandwich.
10 - Drizzle some caramel sauce over the top of each sandwich cookie. While the caramel is still sticky, sprinkle with additional chopped pistachios and walnuts. This gives them that beautiful baklava look and adds extra crunch and flavor.

# Notes:

01 - If your dough feels too sticky to handle, pop it in the fridge for 15-20 minutes to firm up before shaping your cookies.
02 - Using a small cookie scoop helps ensure all your cookies are the same size, which makes them bake evenly and look more professional.
03 - These cookies taste even better the next day after the flavors have had time to meld together.
04 - Feel free to experiment with different nuts like almonds or pecans if that's what you have on hand.

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