Melt margarine in a medium saucepan over medium heat.
Add both sugars and honey; whisk until blended and sugar
dissolves, 1–2 minutes.
Remove from heat.
Add nut mixture, flour, and salt; stir until well blended.
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Spoon batter by 2-teaspoon portions onto baking sheets,
spacing 2 1/2 apart.
Using your fingertips, pat cookies down to 1/4-high rounds;
push in any jagged edges to form smooth circles.
Bake, rotating sheets after 6 minutes, until dark golden brown
and cookies spread out into a thin layer, 10-–12 minutes.
Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted
chocolate.
Let stand until the chocolate is set, about 2 hours.
Store airtight in between sheets of parchment or waxed paper.
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