The winning recipe: Baklava Fingerprint Cookies

Ingredients:

COOKIE:

1 cup sugar

• 1/2 cup butter, softened
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon real 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
• dash of nutmeg
• 1/2 cup honey
• 3/4 cup chopped hazelnuts

Directions:

1. 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.
2. Preheat oven to 375°. For topping, combine sugar, cinnamon, and nutmeg; set
   aside. Shape dough into 1-in. balls; roll each ball in the sugar mixture; Place 2-
   1/2 in. apart on parchment-lined baking sheets. If dough becomes too soft,
   refrigerate it for a few minutes.
3. Bake 8 minutes. Remove cookies and press a deep indentation in center of
   each with the back of a rounded teaspoon. Fill each with honey and hazelnuts;
   sprinkle with a bit more sugar mix.
4. 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.
5. Store in an airtight container.