Your Recipe’s
Baklava Thumbprint Cookies (From Taste of Home December 2018)
1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
TOPPING
3 T. sugar
2 tsp. ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts
1. In a bowl, cream the 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 the creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
2. Preheat oven to 375 degrees. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-inch balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake for 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 turn brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container. Makes 2 dozen. Very good--and much easier to make than actual baklava!
1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
TOPPING
3 T. sugar
2 tsp. ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts
1. In a bowl, cream the 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 the creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
2. Preheat oven to 375 degrees. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-inch balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake for 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 turn brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container. Makes 2 dozen. Very good--and much easier to make than actual baklava!