Honey Walnut Coins

Ingredients

• 2 1/2 cups flour, plus more for shaping
• 3/4 teaspoon coarse salt
• 1 1/4 cups walnuts, toasted, coarsely chopped
• 8 ounces unsalted butter, room temperature
• 1/4 cup sugar
• 1/3 cup honey, preferably orange blossom plus 1/4 cup warmed until liquid, for brushing

Directions

1. 1

   Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped.

2. 2

   Beat butter in a standing mixer on medium-high speed until fluffy, 3-5 minutes. Add sugar, and beat until pale and fluffy, 3 minutes more. Beat in 1/3 cup honey.

3. 3

   Reduce speed to low. Add flour mixture and beat until just combined (dough will begin to pull together). Shape into a disk, and wrap in plastic. Refrigerate at least 1 1/2 hours (or up to 2 days).

4. 4

   Preheat oven to 325°F Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough, and roll into a 2-inch ball, Repeat, spacing balls about 1-inch apart on baking sheets lined with parchment. Flatten cookies to 1/2-inch thick with the floured bottom of a glass, Press one of the remaining walnut pieces into each cookie.

5. 5

   Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes.

6. 6

   Transfer sheets to wire racks and brush cookies with warm honey, Let cool, Cookies can be stored in airtight container for up to 2 weeks.