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;
Course Cookies
Keyword Baklava, Baklava cookies, Christmas Baklava Cookies
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 2dozen
Author Sharon Eshlenman
Ingredients
1cupsugar
½cupbutter, softened
2large eggs, room temperature
1tspalmond extract
1tspvanilla extract
2¼cupall purpose flour
1tspbaking powder
½tspsalt
TOPPING
3tbspsugar
2tspground cinnamon
½cuphoney
¾cupchopped walnuts
Instructions
In a large bowl, cream sugar and butter until blended. Beat in eggs, on 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 inch balls, refrigerate again if dough becomes too warm. Place 2 - 2½ inches 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.