Baklava Thumbprint Cookies (serving size - 10 people)

Steps

1. Combine dry ingredients: Whisk together 2.5 cups all-purpose flour and 0.3 teaspoons salt.
2. Cream the butter: Beat 0.9 cups unsalted butter, softened and 0.6 cups sugar together until light and fluffy, then beat in 1.3 large egg yolk and 1.3 teaspoons vanilla extract.
3. Form the dough: Mix the dry ingredients into the butter mixture until a soft dough forms.
4. Chill the dough: Cover and chill the dough until firm enough to shape.
5. Shape the cookies: Heat the oven to 350°F (175°C). Roll the dough into 1-inch balls, place on a lined baking sheet, and press a deep thumbprint into the center of each.
6. Bake: Bake until just set and lightly golden at the edges.
7. Make the filling: While the cookies bake, combine 1.3 cups walnuts or pistachios, finely chopped, 3.8 tablespoons Basswood Honey, for filling, 0.6 teaspoons cinnamon, and 1.3 tablespoons unsalted butter, melted, for filling in a bowl.
8. Fill the cookies: While the cookies are still warm, re-press the thumbprints if needed and spoon the nut filling into each well.
9. Cool and drizzle: Cool completely, then finish each cookie with a light drizzle of 2.5 tablespoons Basswood Honey, for drizzling before serving.