Honey Walnut Pinwheel Cookies with Butter Dough
Buttery slice-and-bake pinwheels filled with honey and chopped walnuts.
These honey walnut pinwheel cookies reinterpret the source’s listed butter, flour, honey and walnuts as a rolled shortbread-style pastry. The original calls the dish pavé but gives only scattered method headings, so the title here describes the actual method and keeps its URL unchanged. Make a soft butter dough, spread a thin layer of honey and chopped walnuts, then roll and chill it until firm enough to slice. Bake the rounds until lightly golden at the edges. Honey can leak during baking, so use a restrained filling and leave a clean border around the dough. Beat butter and sugar until creamy. Mix in vanilla and salt. Add flour and mix just until a soft dough forms; add milk only if dry crumbs remain.
Recipe card
Honey Walnut Pinwheel Cookies with Butter Dough
Equipment: Mixer, parchment paper, rolling pin, sharp knife, baking trays
Ingredients
Instructions
Make dough
Beat butter and sugar until creamy. Mix in vanilla and salt. Add flour and mix just until a soft dough forms; add milk only if dry crumbs remain.
Roll dough
Place dough between parchment sheets and roll into a 30-by-25-cm rectangle about 5 mm thick.
Add filling
Spread honey thinly over dough, leaving a 2-cm border on one long edge. Scatter walnuts evenly and press lightly.
Roll and chill
Roll tightly from the opposite long edge into a log. Wrap and chill at least 2 hours until firm.
Slice
Heat oven to 175°C (350°F). Slice log into 1-cm rounds and place on lined trays with space between.
Bake
Bake 12 to 16 minutes until edges are pale golden. Cool on tray 5 minutes before moving to a rack.
How to tell when it is ready
Cookies are set with lightly golden edges; centres firm as they cool.
Tips
- Spread honey in a thin layer.
- Leave a clean edge for sealing.
- Chill until firm before slicing.
- Cool cookies before storing.
Troubleshooting
- If honey squeezes out while rolling, wipe it away and chill the log before slicing.
- If dough cracks, let it soften briefly at room temperature before rolling.
Substitutions
- Use pecans in place of walnuts.
- Use plant-based block butter for a dairy-free variation.
Variations
- Add cinnamon to the walnut filling.
- Use orange zest in the dough.
Serving suggestions
- Serve with tea.
- Pair with coffee.
- Add to a holiday biscuit plate.
- Serve with sliced pears.
Make ahead
Prepare suitable components ahead and store them safely. Store completely cooled cookies airtight at room temperature up to 4 days.
Storage
Store completely cooled cookies airtight at room temperature up to 4 days.
Food safety
Cool completely before storing; keep dough refrigerated before baking.
Frequently asked questions
Can I freeze the cookie dough?
Yes. Freeze the wrapped log up to 2 months, thaw until sliceable in the refrigerator and bake as directed.
How should I store honey walnut pinwheel cookies?
Store completely cooled cookies airtight at room temperature up to 4 days.
Serve with tea. Store completely cooled cookies airtight at room temperature up to 4 days.
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