Ingredients 1 cup sugar1/2 cup butter, softened2 large eggs, room temperature1 teaspoon almond extract1 teaspoon vanilla extract2-1/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon saltTOPPING:3 tablespoons sugar2 teaspoons ground cinnamon1/2 cup honey3/4 cup chopped walnuts View Recipe Directions In a large bowl, cream 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. 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 2-1/2 in. 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. Nutrition Facts 1 cookie: 168 calories, 7g fat (3g saturated fat), 26mg cholesterol, 106mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 2g protein. Originally published as Baklava Thumbprint Cookie in Taste of Home December 2018 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
On ungreased cookie sheets, place balls 2 inches apart. Bake 10-12 min or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie. Top marshmallows on each cookies with 1 rectangle of chocolate' let stand till soft, smear with knife
Starting with these lovely little Chocolate Cherry Meltaway ThumbprintCookies. Super soft, meltaway chocolate shortbread cookies are filled with cherry pie filling and drizzled with white chocolate for one of the best cookies I have ever, EVER had