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Baklava Cream Sandwich Cookies

These cookies combine flaky, nutty baklava flavors with soft, tender Southern cookies, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Soften at room temperature
  • 0.25 cups honey
  • 0.25 cups chopped pistachios Additional for garnish
  • 0.25 cups chopped walnuts Additional for garnish
  • 0.5 teaspoons ground cinnamon
  • 0.25 teaspoons ground cardamom
  • 0.25 teaspoons salt
For the cream cheese filling
  • 0.25 cups cream cheese, softened Soften at room temperature
  • 0.25 cups powdered sugar
For the topping
  • 0.25 cups caramel sauce For drizzling over cookies
  • optional additional chopped pistachios and walnuts For garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  3. Add honey to the butter-sugar mixture and mix until well combined.
  4. In a separate bowl, whisk together the flour, cinnamon, cardamom, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chopped pistachios and walnuts.
Baking
  1. Roll the dough into small balls and slightly flatten them with your palm.
  2. Place them on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
  3. Allow the cookies to cool completely on a wire rack.
Assembly
  1. While the cookies are cooling, beat the softened cream cheese and powdered sugar together until smooth.
  2. Once the cookies are cooled, spread a generous amount of cream cheese filling on the flat side of one cookie, and top with another cookie to form a sandwich.
  3. Drizzle caramel sauce over each sandwich cookie and garnish with additional chopped pistachios and walnuts.

Notes

Store cookies in a single layer or separated with parchment paper in an airtight container. Refrigerate for up to 5 days, and bring to room temperature before serving.