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For the Cookie Cups:
2 cups unbleached all-purpose flour
1 tsp. orange zest
1/2 tsp. ground cardamom
1/4 tsp. salt
1 cup unsalted butter room temperature
3/4 cup honey
2 large eggs room temperature
1 tsp. pure vanilla extract
For the filling and syrup:
1/2 cup pistachios chopped
1/2 cup honey
3 T water
2 tsp. orange juice
4 green cardamom pods crushed
1 cinnamon stick


Heat your oven to 350 degrees and grease a 24 cup mini muffin tinIn a medium mixing bowl combine the flour, orange zest, cardamom and salt.In the bowl of your stand mixer with the paddle attachment, cream the butter and honey for about 1-2 minutes. The mix will look a little curdled at this point and that’s fine, scrape down the sides.Beat in the eggs, then the vanilla.Mix in the flour in two parts.Using a cookie scoop, scoop the dough into the prepared muffin tin and bake for 10 minutes.Remove from the oven, let sit for about 3-4 minutes before using a dowel to carefully press down in the center of each cookie to make a well.Let the cookies cool for about 15 minutes in the tin before removing to a cooling rack to cool completely.Once the cookies are cool prepare the syrup.In a small saucepan over medium heat combine the honey. water, orange juice, cardamom pods and cinnamon stick. Bring to a simmer and remove from the heat.Drizzle a small amount in the bottom of each cookie cup and then fill with the chopped pistachios. Drizzle more syrup on top of the filled cookie cups.* If you have any syrup remaining, save for another use.Serve immediately or store in an airtight container for up to 1 week. institute apples for the pears and try some blue cheese added to the Boursin for a different flavor.

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