This is by far one of my favorite cookies of the year, but I’m especially partial to shortbread recipes. I used Chai honey from Beekind to spice up my glazed nuts. You’ll be the hit of the party if you make a few extra nuts for snacking on.
Yes We P’Can Tarts
“I combined my favorite glazed nut recipe with a rich cookie recipe, added orange zest and these were a big hit. When you’re done, declare cocktail hour and eat any leftover nuts with a…let’s see…Whiskey Sour perhaps.”
1 cup butter
1/2 cup sugar
1/2 cup dark corn syrup
2 egg yolks (save whites to glaze cookies if desired)
1 Tbs. orange zest
2 1/2 cups flour
Cream the butter with the sugar. Add the corn syrup, egg yolks and orange zest, beat to mix. Fold in the flour. Form the dough into a log and wrap in plastic wrap. Chill for two hours or more. Meanwhile make the glazed nuts.
2 1/2 Tbs. Honey
2 Tbs Maple Syrup
2 cups pecans
1 Tbs. butter
1 tsp vanilla
1/4 tsp kosher or sea salt
1 Tbs. orange zest
Preheat oven to 350 degrees. Combine the honey and maple syrup in a large bowl. Toss in the nuts and stir to coat. Place on parchment -lined baking sheet that has been sprayed with oil or use a Silpat baking sheet. Bake for 15 minutes, stirring twice.
While the nuts are roasting, put the butter in a n ovenproof dish and place in the oven just a minutes to soften. Remove and stir in the vanilla and orange zest. When the nuts are done, remove them from the pan and stir them into the butter mixture. Sprinkle with the salt. Place on a parchment paper to cool.
Preheat oven to 375 degrees
Form cookie dough into medium sized balls. Bit larger than a walnut, more like a mutant walnut. Glaze with slightly beaten egg whites if desired. Bake for 7 minutes. Remove from oven, gently press 2 -3 pecans on end into the center, return to oven and bake 10 minutes more or until golden brown. There may be nuts -glaze goo leakage. It should harden up. Remove to wire rack to cool.