Baklava Pinwheel Cookies Food

BAKLAVA PINWHEEL COOKIES

Baklava Pinwheel Cookies image

Walnuts, honey, and cinnamon bring the flavors of baklava into this chewy pinwheel cookie. Not the prettiest cookie, but oh so tasty with a nice cup of coffee or cappuccino.

Provided by Kim's Cooking Now

Categories Desserts Cookies Filled Cookie Recipes

Time 3h35m

Yield 48

Number Of Ingredients 11

Ingredients

½ cup butter, softened
1 cup sugar
1 large egg
¼ teaspoon vanilla extract
¼ teaspoon almond extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
⅛ teaspoon salt
1 ½ cups walnuts
⅔ cup honey
1 teaspoon cinnamon

Steps:

Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 12.1 g, Cholesterol 8.5 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 34.4 mg, Sugar 8.1 g

BAKLAVA THUMBPRINT COOKIES

Baklava Thumbprint Cookies image

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

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
TOPPING:
3 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts

Steps:

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 : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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