Baklava Thumbprint Cookies

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.