Ingredients: (makes 48 cookies – recipe can easily be halved)
- 1.5 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 4 oz Earth Balance
- 1/2 cup organic cane sugar
- 1/4 cup sucanat
- 1/3 cup almond milk
- 1 tsp vanilla
- 1/3 cup hazelnuts
- 1/3 cup walnuts
- 1/3 cup pistachios
- 1 tbsp Earth Balance
- 1 tbsp honey
- 3/4 tsp ground cinnamon
1. Whisk together the dry ingredients – all purpose flour, whole wheat flour, baking powder, sea salt
2. And then pull out the heavy duty stand mixer (or use a hand mixer) to cream the butter and sugar together. I have found that it works best to chop the Earth Balance into small cubes before adding it to the mixer.
3. Add the Earth Balance, sugar, and sucanat to the mixer and beat on medium high speed until soft and fluffy.
4. Then add the vanilla and almond milk until combined, and slowly add the flour mixture until it becomes a stiff dough. Scrape the sides down a few times to make sure everything is well combined. The final product should be stiff and a little sticky.
5. Wrap it up in plastic wrap and refrigerate for at least 30 minutes.
6. In the meantime, you can prep the “baklava” topping. Add 1/3 cup each of pistachios, hazelnuts, and walnuts to a pan and toast for about 10 minutes. Make sure to stir so that the nuts don’t burn! (You can also toast them on a sheet pan in the oven if you prefer.)
7. Once your nuts are nice and toasty they need to be finely chopped. You can do it by hand, or if you are lazy like me – add them to a food processor and give it a few pulses. Just be careful not to let it go too long and let it turn into flour! You want to have mostly tiny bits with some bigger nut chunks remaining. Add them to a small bowl.
8. And then immediately stir in 1 tbsp of Earth Balance and mix well. The warm temperature of the nuts should melt the EB quickly.
9. Next add 1 tbsp honey and stir to combine.
10. And finally a sprinkle of 3/4 tsp cinnamon to bring the delicious spice flavors of traditional baklava.
11. By this point the dough should be ready, so pull it out, prep a greased baking sheet, and preheat the oven to 325 degrees. Tear small pieces of dough off and form into small balls – about the size of a gumball.
12. Then place on the baking sheet and use your thumb to make a nice rounded imprint. You might want to make a few imprints moving around in a circle to keep them nice and round looking. These cookies don’t spread too much, so you can put them relatively close together on the baking sheet – I was able to fit 24 on each!
13. Once all the cookies are laid out, take your bottle of honey (or agave) and give a small squeeze into each cookie – you only need a drop or two.
14. Then using your fingers or a tiny spoon, press some of the nutty mixture into each thumbprint. When they are all filled, slide your baking sheets into the oven and let them bake for 12-14 minutes or until starting to turn golden brown. They will seem soft when they first come out, but they will harden as they cool.
Got this from Frontburner.