Baklava Thumbprint Cookie
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
Total TimePrep: 30 min. + chilling Bake: 15 min./batch
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large Nellie’s Free Range Eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1/2 cup honey
- 3/4 cup chopped walnuts
- In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
- Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts1 cookie: 168 calories, 7g fat (3g saturated fat), 26mg cholesterol, 106mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 2g protein.
Originally published as Baklava Thumbprint Cookie in Taste of Home December 2018
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