Sweet Nutty Sandwich Cookies

These baklava cream sandwich cookies transform the classic Middle Eastern pastry into an easy-to-make, handheld treat. Each bite delivers the perfect balance of honey sweetness, nutty texture, and warm spices that's reminiscent of traditional baklava but in a convenient cookie form.

I created these cookies after my grandmother taught me to make traditional baklava. While I treasure her recipe, I wanted something simpler for weeknight desserts that still captured those beloved flavors.

Ingredients

• All-purpose flour: Provides the perfect structure for these cookies without becoming too dense
• Granulated sugar: Balances the honey sweetness without making the cookies overly sweet
• Unsalted butter: Gives richness and helps create that melt-in-your-mouth texture
• Honey: Adds authentic baklava flavor and helps keep the cookies slightly chewy
• Chopped pistachios and walnuts: Deliver classic baklava texture and nutty flavor
• Ground cinnamon and cardamom: Create that signature warm Middle Eastern spice profile
• Salt: Enhances all flavors and balances the sweetness
• Cream cheese: Creates a tangy filling that complements the sweet cookies perfectly
• Powdered sugar: Sweetens the filling without making it grainy
• Caramel sauce: Adds a luxurious finish and extra layer of sweetness

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and gather all ingredients measured and ready. Line your baking sheet with parchment paper to prevent sticking. I find organizing everything before starting makes the process much more enjoyable.

Create The Cookie Base:

Beat the butter and sugar for a full 3 minutes until truly light and fluffy. This creates air pockets that help the cookies maintain their tender texture. The mixture should lighten in color noticeably.

Add The Flavor Elements:

Mix in the honey completely before adding dry ingredients. The honey gives these cookies their distinctive baklava character and helps maintain moisture. Make sure it's fully incorporated to ensure even distribution throughout the dough.

Combine Wet And Dry Ingredients:

Add your flour mixture gradually in three batches, mixing just until combined after each addition. Overmixing will develop gluten and make tough cookies. Stop mixing as soon as no dry flour remains visible.

Incorporate The Nuts:

Gently fold in the chopped pistachios and walnuts using a spatula rather than the mixer. This prevents the nuts from breaking down too much and maintains their texture. Make sure they're evenly distributed throughout the dough.

Shape And Bake:

Roll dough into 1-inch balls using a tablespoon measure for consistency. Press each ball to about 1/2 inch thickness. Space cookies 2 inches apart as they will spread slightly. Bake until edges are just turning golden, about 10-12 minutes.

Make The Filling:

Beat room temperature cream cheese for 2 minutes before adding powdered sugar to ensure a smooth filling without lumps. The filling should be thick enough to hold its shape but still spreadable.

Assemble With Care:

Wait until cookies are completely cool before assembling to prevent melting the filling. Use about 1 tablespoon of filling per sandwich spread to about 1/4 inch from the edge to allow for some spreading when pressed.

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The cardamom in this recipe makes all the difference. My grandmother always said a good baklava needs just enough cardamom to notice but not so much that it overpowers. I remember her measuring it in the palm of her hand rather than with measuring spoons saying you must feel the recipe not just follow it.

Make Ahead Instructions

These cookies are perfect for making ahead of holiday gatherings or special occasions. The unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, form the dough balls before freezing and allow them to thaw in the refrigerator overnight before baking. The assembled sandwich cookies will keep in an airtight container in the refrigerator for up to 5 days, though the texture is best within the first 3 days.

Perfect Nut Preparation

For the best flavor, toast your nuts before chopping them. Spread the pistachios and walnuts on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant. Let them cool completely before chopping. This extra step intensifies their flavor and creates a more authentic baklava taste. For consistent texture, aim for pieces about the size of small peas rather than powder. A rough chop by hand works better than a food processor which can quickly turn nuts into butter.

Serving Suggestions

These sandwich cookies make a beautiful addition to any dessert table or afternoon tea. Serve them alongside strong Turkish coffee or mint tea for an authentic Middle Eastern experience. For special occasions, place each cookie in a mini cupcake liner and arrange on a tiered stand. During the holidays, package them in decorative tins lined with parchment paper for a thoughtful homemade gift that travels well.

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Frequently Asked Questions

→ Can I substitute the nuts in this cookie recipe?

Yes, you can substitute the pistachios and walnuts with other nuts like almonds, pecans, or hazelnuts. Just maintain the same total quantity of nuts in the dough. Each alternative will provide a slightly different flavor profile.

→ How long do these sandwich cookies stay fresh?

When stored in an airtight container in the refrigerator (due to the cream cheese filling), these cookies will stay fresh for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.

→ Can I make the dough ahead of time?

Yes, the dough can be made ahead and refrigerated for up to 2 days before baking. You can also roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag for longer storage. Bake from frozen, adding 2-3 minutes to the baking time.

→ What can I substitute for caramel sauce?

If you don't have caramel sauce, you can substitute honey, maple syrup, or even a simple glaze made from powdered sugar and milk. For a more authentic baklava flavor, try using a honey-syrup infused with orange blossom water.

→ How can I make these cookies less sweet?

To reduce sweetness, you can decrease the amount of granulated sugar in the cookie dough to 1/3 cup and reduce the powdered sugar in the filling to 2 tablespoons. You could also skip the caramel drizzle or use it very sparingly.

→ Can I make a dairy-free version of these cookies?

Yes, you can make a dairy-free version by substituting the butter with a plant-based butter alternative and using dairy-free cream cheese for the filling. The flavor profile will be slightly different but still delicious.