

Baklava Cheesecake Sandwich Cookies
A delightful fusion of baklava and cheesecake, these sandwich cookies offer a rich, nutty flavor with a creamy filling, perfect for any occasion.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar with an electric mixer until light and fluffy (about 3-4 minutes).
- Add the egg and vanilla extract, and beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
Shape and Top the Cookies
- Roll the dough into small balls (about 1 tablespoon each), place them on the prepared baking sheet, and flatten them slightly with your palm.
- Sprinkle the tops with chopped pistachios and walnuts, gently pressing the nuts into the dough.
Bake the Cookies
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cheesecake Filling
- In a mixing bowl, combine the softened cream cheese, honey, and vanilla extract. Beat until smooth and creamy.
Assemble the Sandwich Cookies
- Spread a generous amount of the cream cheese filling on the bottom of one cookie, then sandwich it with another cookie.
- Drizzle honey over the top of the sandwich cookies and sprinkle with additional chopped nuts for garnish, if desired.
Nutrition
Notes
Store these sandwich cookies in an airtight container in the fridge for up to five days. Let them come to room temperature before serving for the best flavor and texture. You can also freeze the cookies before filling them.