Baklava Thumbprint Cook­ies

Taste of Home - - Contest -

This is a very easy cookie to make. You can mix the bat­ter the night be­fore and bake it fresh the next day for com­pany. —Sharon Eshelman, Har­ring­ton, DE Prep: 30 min. + chill­ing Bake: 15 min./batch Makes: 2 dozen 1 cup sugar

¹ ₂ cup but­ter, soft­ened

2 large eggs, room tem­per­a­ture 1 tsp. al­mond ex­tract

1 tsp. vanilla ex­tract

2¹ ₄ cups all-pur­pose flour

1 tsp. bak­ing pow­der

¹ ₂ tsp. salt TOP­PING 3 Tbsp. 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 creamed mix­ture. Wrap dough in plas­tic; re­frig­er­ate un­til firm enough to form into balls, about 30 min­utes.

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 2¹₂ 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 be­gin to brown, 7-9 min­utes longer. Cool on pans 1 minute. Re­move to wire racks to cool. Store in an air­tight con­tainer. 1 cookie: 168 cal., 7g fat (3g sat. fat), 26mg chol., 106mg sod., 25g carb. (16g sug­ars, 1g fiber), 2g pro.

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