Recipes Nugget Markets Signature Recipes
Golden Nectar Biscuits
- Prep time
- 1½ hours PT1½H
- Cook time
- 30 minutes PT30M
- Yield
- 24 cookies
- Difficulty
If you’re a fan of buttery shortbread, you’ll love these 5-ingredient thumbprint cookies topped with honey “curd” for a sweet and creamy finish.
Ingredients
Honey Curd:
- 6 egg yolks
- ¾ cup honey
- ½ cup unsalted butter, softened
Shortbread Cookies:
- ½ cup unsalted butter
- ¼ cup honey
- 1½ cups all-purpose flour
- ¼ teaspoon kosher salt
Preparation
For the honey curd, heat egg yolks and honey in a small saucepan over medium-low heat, stirring constantly until thickened and opaque, about 14–16 minutes. Set aside and cool to room temperature.
For the shortbread cookies, place butter and honey into a mixing bowl and cream with a paddle on medium-high speed until homogenous, pale and fluffy. Add salt and flour ½ cup at a time and mix on medium-low speed until dough just comes together. Roll dough into a log and rest in the refrigerator for 15–20 minutes.
Preheat oven to 350°F.
Remove dough from refrigerator and slice log into 24 equal portions. Arrange cookies on a sheet pan lined with parchment paper or silicone baking mat, leaving space between each one. Press your thumb into the center of each cookie to make a well. Bake for 12 minutes, until golden brown, then allow to come to room temperature.
Once cookies are cooled, fill each well with a dollop of honey curd, then chill for 1–2 hours before serving.