Baklava thumbprint cookies

Name: Baklava thumbprint cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
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; 3 tablespoons sugar; 2 teaspoons ground cinnamon; 1/2 cup honey; 3/4 cup chopped walnuts

2 steps

Prep:30minCook:15min

Updated at: Wed, 27 Sep 2023 12:14:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories167.9 kcal (8%)

Total Fat6.8 g (10%)

Carbs25.4 g (10%)

Sugars15.8 g (18%)

Protein2.4 g (5%)

Sodium75.9 mg (4%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1 cupsugar

½ cupbutter

softened

2eggs

large, room temperature

1 teaspoonalmond extract

1 teaspoonvanilla extract

2 ¼ cupsall-purpose flour

1 teaspoonbaking powder

½ teaspoonsalt

Topping

3 tablespoonssugar

2 teaspoonsground cinnamon

½ cuphoney

¾ cupchopped walnuts

Instructions

Step 1

In a large bowl, cream sugar and butter until blended. Beat in eggs, 1 at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough; refrigerate until firm enough to form into balls, about 30 minutes.

Step 2

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 balls 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 indentation 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.