Baklava Thumbprint Cookies
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 Large eggs (room temperature)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups 2 1/4 cups all purpose flour
- 1 teaspoons baking power
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup honey
- 3/4 cup chopped walnuts
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.
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 the 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.
