-
1
Mix all dry ingredients for the dough.
-
2
Cut butter into small cubes.
-
3
In a food processor with metal blade, pulse the flour mix and butter till it resembles crumbs.
-
4
Add cream cheese and pulse them until combined.
-
5
Add egg and vanilla and pulse to combine.
-
6
Take it out in a bowl and form a dough. Do not over mix or over knead it.
-
7
Cling wrap it. Refrigerate the dough for 2-3 hours before rolling it.
-
8
Preheat the over to 350 degrees.
-
9
Line the baking sheet with parchment paper.
-
10
Combine sugar, cinnamon, cardamom and thyme.
-
11
Mix honey and maple syrup.
-
12
Divide the dough into 2 parts.
-
13
Lightly flour the work surface area and roll each ball of dough to approximately 9-inch diameter.
-
14
Spread honey mixture onto each circle.
-
15
Cut each circle into 14-16 wedges or triangles.
-
16
Sprinkle sugar and spice mix on the wedges.
-
17
Sprinkle the nuts.
-
18
Roll the wedges from wide end to the narrow end so you get croissant/horn shaped cookie.
-
19
Place on the baking sheet.
-
20
Refrigerate for 10-15 minutes before baking.
-
21
Egg wash each cookie.
-
22
Bake for 20-25 minutes until golden brown.
-
23
Cool on wire rack.
-
24
Store them in air tight jars and sprinkle powdered sugar just before biting them.
