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The winning recipe: Baklava Fingerprint Cookies

The winning recipe: Baklava Fingerprint Cookies



Will Koenen

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


  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • dash of nutmeg
  • 1/2 cup honey
  • 3/4 cup chopped hazelnuts


  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.

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