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Baklava Thumbprint Cookies

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 Time
    Prep: 30 min. + chilling Bake: 15 min./batch
  • Makes
    2 dozen

Ingredients

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large 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
  • TOPPING:
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup honey
  • 3/4 cup chopped walnuts

Directions

  • 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 Facts
1 cookie: 168 calories, 7g fat (3g saturated fat), 26mg cholesterol, 106mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 2g protein.
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