LEBANESE COOKIE RECIPE RECIPES

Name: Baklava Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 dozen.
Cuisine: Africa, Europe, Greek, Middle Eastern
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

BAKLAVA THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT

Baklava Thumbprint Cookies Recipe: How to Make It 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

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

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, FatContent 7g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 106mg sodium, CarbohydrateContent 25g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

EASY CANNED CHICKPEA HUMMUS RECIPE RECIPE | EPICURIOUS

Easy Canned Chickpea Hummus Recipe Recipe | Epicurious image

Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.

Provided by The Epicurious Test Kitchen

Total Time 45 minutes

Cook Time 20 minutes

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for serving

Steps:

Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

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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
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