Pine Nut and Orange Blossom Honey Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery shortbread cookies studded with toasted pine nuts and lightly sweetened with fragrant orange blossom honey, perfect for a delicate treat. This French recipe, ready in about 35 minutes, layers all-purpose flour, unsalted butter, and powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 24 French cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Toast 1/2 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently. Set aside to cool.
  2. Step 2: In a large bowl, cream together 1 cup softened unsalted butter and 3/4 cup powdered sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Step 3: Beat in 2 tbsp orange blossom honey and 1 tsp vanilla extract until evenly combined.
  4. Step 4: Gradually add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture, mixing on low speed until dough forms.
  5. Step 5: Fold in the cooled toasted pine nuts gently with a spatula.
  6. Step 6: Roll dough into 1-inch balls and place on a parchment-lined baking sheet about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
  7. Step 7: Bake in the preheated oven for 18-20 minutes until the edges are lightly golden.
  8. Step 8: Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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