DAY 10: Baklava Thumbprints
If you are looking to take your Christmas cookie tray up a notch, this is the cookie for you! A delicious snickerdoodle-type cookie, filled with the deliciousness of chopped walnuts, honey, and spices.
All of the flavors of baklava without the mess and frustration of working with phyllo dough!
RECIPE:
Baklava Thumbprints
Cookie Dough:
1 cup butter
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 2/3 cups flour
½ tsp cream of tartar
½ tsp baking soda
½ tsp salt
¼ cup sugar
2 Tbs cinnamon
Filling:
2 cups finely chopped walnuts
½ cup honey
½ tsp cinnamon
½ tsp cardamom
¼ tsp salt
Preheat oven to 400°F. Line baking sheets with parchment paper or silicone mats.
Filling:
Combine filling ingredients in a microwave safe bowl. Heat for 30 seconds in the microwave. Stir until well mixed. Let mixture return to room temperature.
Cookie Dough:
Cream butter and sugar until combined; do not overbeat. Beat in eggs and vanilla. Add flour, cream of tartar, baking soda, and salt and mix well.
Mix ¼ cup sugar and cinnamon in a small bowl.
Using a very small cookie scoop (about 2 tsp), drop level scoops onto the baking sheets. Roll dough into balls. Roll balls in cinnamon mixture and return to baking sheets. Make an indentation in dough balls with a 1 tsp measuring spoon.
Add about 1 teaspoon of filling to each indentation.
Bake for 7-8 minutes. Cool for 5 minutes on baking sheets and then remove to wire racks to cool.
Makes about 5 dozen small cookies.
NOTE: If your cookies are spreading too much in the oven, try chilling the baking sheet of raw dough balls (with the nut filling) for 15-20 minutes before baking.
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