All the mild sweetness of baklava, but without the stickiness! The dough is about the texture of shortbread when you're scooping it up (and was very hard to resist - okay, so I had a few spoonfuls) and bakes into soft puffy cookies. They won't flatten much while cooking. You're not really looking for them to brown so much as for the surface to dry and not be sticky. Just follow the timing. 8 minutes had them done outside and slightly gooey inside (mmm!) and 10 had them done through but still soft and pillowy (mmm either way!). They're really similar in texture to some banana cookies I made once. I followed this recipe exactly and mixed it in the kitchen aid with the paddle (with a separate bowl for dry ingredients). I used clover honey and they came out great. I'm going to have another one now...

I made these cookies tonight and they are very good. I cooked them for 12 minutes and thought the cookies turned out perfect. I did put the dough in the fridge for 6 hours. I will be making them again for sure.

These really are good if you like honey. They are a bit tricky to determine doneness.

A little too soft when i baked for 10 mins. Turned out to be cake-like texture. This can be good or bad. But the aroma of honey in this cookie is to a head- turner! Absolutely love the smell and the taste. For reference: I kept the dough in the freezer for half an hour (impatient kekeke)