This is a great recipe to mix up the night before and bake together the next day.
material
1 cup sugar
1/2 cup softened butter
2 large eggs (room temperature)
1 teaspoon almond extract
1 teaspoon vanilla essence
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
topping:
3 tablespoons sugar
2 teaspoons cinnamon powder
1/2 cup honey
3/4 cup chopped walnuts
direction
– In a large bowl, combine cream sugar and butter.
– Beat the eggs one by one and add the extract.
-In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold into the creamy mixture.
-Wrap the dough. Chill in the refrigerator for about 30 minutes until it hardens into a ball.
-Preheat oven to 375°.
– For the topping, mix sugar and cinnamon. Set aside.
-Shape the dough into 1-inch pieces. ball. If the dough gets too warm, chill it in the refrigerator again.
-Place balls 2-1/2 inches apart on a baking sheet lined with parchment paper.
– Bake for 8 minutes.
-Press a deep well in the center of each cookie with the back of a round teaspoon.
-Fill each well with honey and walnuts. Sprinkle with cinnamon sugar.
– Return to oven and bake for 7 to 9 minutes longer, until edges begin to brown.
– Let cool on the pan for 1 minute.
-Transfer to a wire rack to cool.
-Store in an airtight container.
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