- 1 cup sugar
- 1/3 cup honey
- 1/2 cup water
- 2 teaspoons lemon juice
- 3 lemon slices
- 24 shortbread cookies
- Finely chopped pistachios (about 1/2 cup)
Combine sugar, honey, water, lemon juice, and lemon slices in a saucepan; bring to a boil. Simmer, stirring occasionally to dissolve sugar (15-20 minutes). Set aside to cool completely. Dip shortbread cookies into cooled syrup, then finely chopped pistachios to coat. Transfer to a wax paper-lined plate until set.
Store-bought shortbread cookies are given a bit of pizzaz when they're dipped into a honey-lemon syrup and sprinkled with chopped pistachios. Serve Honey-Dipped Cookies when you need an easy and impressive cookie.
- Yield: Makes 2 dozen cookies (serving size: 1 cookie)
|Calories per serving:||161|
|Fat per serving:||7.2g|
|Saturated fat per serving:||3.1g|
|Monounsaturated fat per serving:||0.6g|
|Polyunsaturated fat per serving:||0.4g|
|Protein per serving:||2g|
|Carbohydrate per serving:||24g|
|Fiber per serving:||0.0g|
|Cholesterol per serving:||15mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||65mg|
|Calcium per serving:||3mg|
Good to Know
Enjoy these cookies the morning after the party. Honey is loaded with fructose, which speeds up the metabolism of alcohol and can help even the worst of hangovers.