Honey-Dipped Cookies

Honey-Dipped Cookies Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates


  • 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)

Nutritional Information

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.

This Recipe Is

Cat Cora