Baklava Thumbprints

1 cup sugar
½ cup butter, softened
2 large eggs, at room temperature
½  tsp almond extract
1 tsp vanilla
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt

Topping:
3 tbsp sugar
2 tsp cinnamon
½ cup honey
¾ cup chopped walnuts

In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder, and aslat; gradually beat tinto creamed mixture. Wrap dough in plastic; refrigerate until firm enough to roll into balls, about 30 minutes.

Preheat oven to 350 degrees. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-inch balls. Place 2½ inches apart on parchment -lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded spoon. Fill each with honey and walnuts; sprinkle with cinnamon and sugar.

Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.