Photo: Leigh Beisch; Styling: Dan Becker
YieldsMakes 32 cookies
Time: 1 1/4 hours. Simple to make, and delicious with a cup of tea or served on their own.

How to Make It

Step 1
1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

Step 2
2

Press dough evenly into the bottom of a greased 9- by 9-in. baking pan. Bake 10 minutes.

Step 3
3

Meanwhile, make topping: In a small saucepan, bring butter, honey, and sugar to a boil. Remove from heat. Stir in nuts. Carefully spoon mixture over shortbread and continue to bake until nuts are toasted and liquid is bubbling, about 30 minutes. Let cool completely. Use a serrated knife to cut into 16 squares, then cut each square diagonally to make 32 triangles.

Step 4
4

Note: Nutritional analysis is per cookie.

Ingredients

  SHORTBREAD CRUST
 2 cups flour
 1 cup cold unsalted butter, cubed
 1/2 cup granulated sugar
 1/4 teaspoon salt
  NUT TOPPING
 3 tablespoons butter
 1/3 cup honey
 1/3 cup sugar
 3/4 cup toasted whole almonds
 3/4 cup pecan halves
 3/4 cup salted cashews
 3/4 cup salted pistachios

Directions

Step 1
1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

Step 2
2

Press dough evenly into the bottom of a greased 9- by 9-in. baking pan. Bake 10 minutes.

Step 3
3

Meanwhile, make topping: In a small saucepan, bring butter, honey, and sugar to a boil. Remove from heat. Stir in nuts. Carefully spoon mixture over shortbread and continue to bake until nuts are toasted and liquid is bubbling, about 30 minutes. Let cool completely. Use a serrated knife to cut into 16 squares, then cut each square diagonally to make 32 triangles.

Step 4
4

Note: Nutritional analysis is per cookie.

Honey Caramel Nut Bars