Makes about 18 pieces


  • 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.