Baklava Sugar Cookies
- Number of Servings: 84
Ingredients
1 cup Butter, salted 1 cup Canola Oil 2 large Egg, fresh, whole, raw 1 cup, unsifted Powdered Sugar 1 cup Granulated Sugar 1 tbsp Vanilla Extract 1 tsp Cream Of Tartar 1 tsp Baking Soda 1/2 tsp Salt 5 cups white FlourBaklava Topping1 cup, chopped Walnuts .5 cup Pistachio Nuts .75 cup, unsifted Powdered Sugar .25 cup Butter, salted 2 tsp Cinnamon, ground .25 cup Honey
Finely chop the walnuts and pistachio nuts. Add cinnamon, powdered sugar, honey, and butter and mix well. Set aside.
Beat butter, canola oil and powdered sugar and granulated sugar together until light. Add vanilla, eggs, cream of tartar, salt and baking soda, and mix well. Then add the 5 cups of flour.
Using a scoop to make it easier, make small balls of dough. Flatten slightly, then indent with your thumb. Add small amount of the baklava mix to the center hole, and press down lightly. Bake on greased cookie sheets at 350 degrees about 10 minutes. The edges of the cookies should just be slightly golden. Cool on racks, and try to keep your friends away!
Serving Size: 84 cookies (7 dozen using small scoop)
Number of Servings: 84
Recipe submitted by SparkPeople user SISSYFEB48.
Beat butter, canola oil and powdered sugar and granulated sugar together until light. Add vanilla, eggs, cream of tartar, salt and baking soda, and mix well. Then add the 5 cups of flour.
Using a scoop to make it easier, make small balls of dough. Flatten slightly, then indent with your thumb. Add small amount of the baklava mix to the center hole, and press down lightly. Bake on greased cookie sheets at 350 degrees about 10 minutes. The edges of the cookies should just be slightly golden. Cool on racks, and try to keep your friends away!
Serving Size: 84 cookies (7 dozen using small scoop)
Number of Servings: 84
Recipe submitted by SparkPeople user SISSYFEB48.
Nutritional Info Amount Per Serving
- Calories: 112.0
- Total Fat: 6.8 g
- Cholesterol: 11.8 mg
- Sodium: 50.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.4 g
- Protein: 1.3 g
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