Baklava is a dessert not for the faint of heart. It’s a process, one that often involves making a honey or simple syrup and layering sheets of paper-thin phyllo dough to build its height. Baker Ashley Arrington created these nutty thumbprints for a less time-consuming approach to her favorite dessert. “They offer baklava flavor without having to painstakingly butter a bazillion sheets of phyllo dough,” she says.
Makes 45 2-inch cookies
1. In medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In bowl of stand mixer fitted with a paddle attachment, cream together butter, sugar, and honey until light and fluffy. Add egg and egg yolk, one at a time, beating for 30 seconds on medium speed after each addition. Add flour mixture, mixing until just combined.
3. Scoop dough into 1½-inch balls, rolling each ball in turbinado sugar to coat. Place on cookie sheet, and chill for at least 30 minutes. Use your thumb to create a little bowl in each cookie. Fill the bowls with chopped nuts, and then a little pool of honey. Put the cookies back in the fridge to chill for 30 minutes longer. Preheat oven to 350 degrees.
4. Place each cookie 1½ inches apart on your cookie sheet. Bake for about 8 to 10 minutes, rotating your cookie sheet halfway through baking time. Allow to cool on the sheets for 2 minutes; move to a wire rack to cool completely.
Recipe ByArley Arrington of Charlottesville, Virginia