There are recipes I revisit year after year, especially around the holidays. This time, I turned back to my old notebook for a recipe for honey and walnut cookies, cut into star shapes. I've tested various versions, and this is one of the most balanced. They aren't too sweet, have a subtle cinnamon flavor, and a slightly crunchy texture, just the way I like them. They are easy to make without complicated techniques, and they always look good on a platter, especially when I add a white glaze on top.
Quick Info
Total time: about 2 hours, depending on how quickly you work with the dough and decorate
Preparation time: around 40 minutes (for the dough and cutting shapes)
Baking time: a few minutes on the tray (about 7-10 minutes per batch, depending on the oven)
Servings: varies greatly depending on the size of the shapes, but about 2-3 full trays
Difficulty: medium
Recipe type: cookies/Christmas treats or for festive platters
Ingredients
250 g honey
120 g sugar
70 g butter
60 g lard
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 packet baking powder (10 g)
500 g flour
300 g ground walnuts
1 egg
For the glaze:
2 egg whites
320 g powdered sugar
food coloring (optional)
whipped cream and decorations for garnish
Preparation Method
1. Place the honey, sugar, butter, lard, and 2 tablespoons of milk in a heavy-bottomed pot. Set over low heat and stir occasionally until the sugar dissolves and the mixture becomes homogeneous. Do not let it boil, just melt everything.
2. Remove the pot from the heat and let it cool. You can speed up the process by placing the pot in another bowl of cold water if you're in a hurry.
3. Once it has cooled almost completely, add the lemon juice, cinnamon, and baking powder. Mix to distribute evenly.
4. Gradually incorporate the flour and ground walnuts, alternating and mixing continuously. Finally, add the egg. I use a wooden spoon until I can’t anymore, then quickly knead with my hands just until a homogeneous dough forms. The dough should not be too hard, but not sticky either.
5. Roll out the dough on a work surface to a thickness of about 3-4 mm. If it seems too soft, you can sprinkle a little more flour.
6. Cut out star shapes or other holiday shapes, keeping them as uniform in size as possible for even baking.
7. Place the shapes on a baking tray lined with parchment paper, leaving space between them. Bake in a preheated oven at 180°C for 7-10 minutes, depending on your oven and their thickness. They should just start to take on a light color around the edges without browning too much.
8. Remove them from the tray and let them cool completely on a wire rack before glazing.
9. For the glaze: Beat the egg whites with the powdered sugar until you achieve a white, thick, and glossy mixture. If desired, you can add a few drops of lemon juice to prevent it from hardening too quickly and make it easier to spread. If using food coloring, divide the glaze and color each part separately.
10. Brush each star with the glaze using a small brush or spatula while the cookies are completely cool. Immediately decorate with whipped cream, food coloring, or other decorations. Let them dry before stacking them or assembling them into little trees if you wish.
Why I Make This Recipe Often
They are easy to make with simple ingredients, and the smell and taste of honey and walnuts make them a hit at any festive table. They store well and even become softer after a few days. You can make different shapes or decorate them according to your inspiration.
Tips and Variations
Tips
The dough can be worked more easily if it is well chilled. If it gets too warm while shaping, refrigerate it for a few minutes.
When baking, do not leave the cookies in the oven too long, or they will become hard.
For the glaze, make sure the cookies are completely cool. Otherwise, the glaze will melt or not adhere well.
If the glaze becomes too hard, add a little lemon juice or water and mix well.
Substitutions
You can replace the lard with an equal amount of butter if you don’t have or don’t want to use it.
If you don’t want walnuts, you can try ground hazelnuts or even almonds, but the texture and flavor will be slightly different.
Honey cannot be replaced with sugar, as it changes the consistency of the dough.
Variations
You can flavor with a little lemon or orange zest if you want a more citrusy note.
The shapes don’t have to be just stars; any holiday cookie shape works.
If you want the cookies even crunchier, roll the dough thinner.
Serving Ideas
They pair well with coffee or tea.
You can assemble them into small trees by stacking the stars of different sizes with glaze in between.
They work well on any festive platter or in gift packages.
Frequently Asked Questions
1. Can I leave the dough in the fridge overnight?
Yes, you can keep the dough covered in the fridge until the next day. It’s actually easier to roll out when well chilled. Let it sit for a few minutes at room temperature before working with it.
2. Can the cookies be made with just butter, without lard?
Yes, but the texture will be slightly different. Lard makes them more tender, while butter alone gives a richer flavor. You can try just using butter, keeping the same amount.
3. How long do they stay fresh?
They keep well for 7-10 days in a sealed container in a cool place. After the first 1-2 days, they actually become even more tender.
4. Can I use multifloral or lime honey?
Yes, any quality honey will work. Lime honey gives a more intense aroma, but any liquid honey that is not overly crystallized will work.
5. What should I do if the glaze hardens too quickly?
If you feel it starting to dry out and can no longer spread it easily, add a few drops of lemon juice or water and mix again.
Nutritional Values (Estimates)
A serving of 2-3 cookies (approximately 40 g) has about 180 kcal. For 100 g, the average would be:
- calories: 450-470
- carbohydrates: 55 g
- fats: 21 g
- proteins: 6 g
Estimated values may vary depending on size, glaze, and how thick the cookies are.
Storage and Reheating
The cookies are best stored at room temperature in well-sealed metal or plastic containers, away from moisture. They remain tender for 7-10 days. They do not require reheating and do not dry out quickly if stored correctly. If they harden, placing a slice of apple in the container can help them become softer again. The glaze also provides additional protection. Freezing is not recommended.
Quick Info
Total time: about 2 hours, depending on how quickly you work with the dough and decorate
Preparation time: around 40 minutes (for the dough and cutting shapes)
Baking time: a few minutes on the tray (about 7-10 minutes per batch, depending on the oven)
Servings: varies greatly depending on the size of the shapes, but about 2-3 full trays
Difficulty: medium
Recipe type: cookies/Christmas treats or for festive platters
Ingredients
250 g honey
120 g sugar
70 g butter
60 g lard
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 packet baking powder (10 g)
500 g flour
300 g ground walnuts
1 egg
For the glaze:
2 egg whites
320 g powdered sugar
food coloring (optional)
whipped cream and decorations for garnish
Preparation Method
1. Place the honey, sugar, butter, lard, and 2 tablespoons of milk in a heavy-bottomed pot. Set over low heat and stir occasionally until the sugar dissolves and the mixture becomes homogeneous. Do not let it boil, just melt everything.
2. Remove the pot from the heat and let it cool. You can speed up the process by placing the pot in another bowl of cold water if you're in a hurry.
3. Once it has cooled almost completely, add the lemon juice, cinnamon, and baking powder. Mix to distribute evenly.
4. Gradually incorporate the flour and ground walnuts, alternating and mixing continuously. Finally, add the egg. I use a wooden spoon until I can’t anymore, then quickly knead with my hands just until a homogeneous dough forms. The dough should not be too hard, but not sticky either.
5. Roll out the dough on a work surface to a thickness of about 3-4 mm. If it seems too soft, you can sprinkle a little more flour.
6. Cut out star shapes or other holiday shapes, keeping them as uniform in size as possible for even baking.
7. Place the shapes on a baking tray lined with parchment paper, leaving space between them. Bake in a preheated oven at 180°C for 7-10 minutes, depending on your oven and their thickness. They should just start to take on a light color around the edges without browning too much.
8. Remove them from the tray and let them cool completely on a wire rack before glazing.
9. For the glaze: Beat the egg whites with the powdered sugar until you achieve a white, thick, and glossy mixture. If desired, you can add a few drops of lemon juice to prevent it from hardening too quickly and make it easier to spread. If using food coloring, divide the glaze and color each part separately.
10. Brush each star with the glaze using a small brush or spatula while the cookies are completely cool. Immediately decorate with whipped cream, food coloring, or other decorations. Let them dry before stacking them or assembling them into little trees if you wish.
Why I Make This Recipe Often
They are easy to make with simple ingredients, and the smell and taste of honey and walnuts make them a hit at any festive table. They store well and even become softer after a few days. You can make different shapes or decorate them according to your inspiration.
Tips and Variations
Tips
The dough can be worked more easily if it is well chilled. If it gets too warm while shaping, refrigerate it for a few minutes.
When baking, do not leave the cookies in the oven too long, or they will become hard.
For the glaze, make sure the cookies are completely cool. Otherwise, the glaze will melt or not adhere well.
If the glaze becomes too hard, add a little lemon juice or water and mix well.
Substitutions
You can replace the lard with an equal amount of butter if you don’t have or don’t want to use it.
If you don’t want walnuts, you can try ground hazelnuts or even almonds, but the texture and flavor will be slightly different.
Honey cannot be replaced with sugar, as it changes the consistency of the dough.
Variations
You can flavor with a little lemon or orange zest if you want a more citrusy note.
The shapes don’t have to be just stars; any holiday cookie shape works.
If you want the cookies even crunchier, roll the dough thinner.
Serving Ideas
They pair well with coffee or tea.
You can assemble them into small trees by stacking the stars of different sizes with glaze in between.
They work well on any festive platter or in gift packages.
Frequently Asked Questions
1. Can I leave the dough in the fridge overnight?
Yes, you can keep the dough covered in the fridge until the next day. It’s actually easier to roll out when well chilled. Let it sit for a few minutes at room temperature before working with it.
2. Can the cookies be made with just butter, without lard?
Yes, but the texture will be slightly different. Lard makes them more tender, while butter alone gives a richer flavor. You can try just using butter, keeping the same amount.
3. How long do they stay fresh?
They keep well for 7-10 days in a sealed container in a cool place. After the first 1-2 days, they actually become even more tender.
4. Can I use multifloral or lime honey?
Yes, any quality honey will work. Lime honey gives a more intense aroma, but any liquid honey that is not overly crystallized will work.
5. What should I do if the glaze hardens too quickly?
If you feel it starting to dry out and can no longer spread it easily, add a few drops of lemon juice or water and mix again.
Nutritional Values (Estimates)
A serving of 2-3 cookies (approximately 40 g) has about 180 kcal. For 100 g, the average would be:
- calories: 450-470
- carbohydrates: 55 g
- fats: 21 g
- proteins: 6 g
Estimated values may vary depending on size, glaze, and how thick the cookies are.
Storage and Reheating
The cookies are best stored at room temperature in well-sealed metal or plastic containers, away from moisture. They remain tender for 7-10 days. They do not require reheating and do not dry out quickly if stored correctly. If they harden, placing a slice of apple in the container can help them become softer again. The glaze also provides additional protection. Freezing is not recommended.