Salted Caramel Thumbprint Cookies

Ingredients

Dough
1 cup plus 2 tablespoons of flour
1/8 teaspoon salt
1/2 cup unsalted butter
1/4 sugars
1/4 light brown sugar
1 egg separated
1 teaspoon of vanilla
Caramel Sauce
20 Kraft caramel squares
1/4 cup heavy whipping cream

Preparation

1
Cookie dough
2
Beat butter and sugar until light and fluffy.
3
Add light brown sugar, egg yolk and vanilla extract. Beat until just combined. Set batter aside.
4
In a separate bowl whisk flour and salt.
5
Slowly add flour mixture to batter while beating on low until the dough resembles lumpy wet sand. Do not overbeat or the dough will become sticky. (see step-by-step #1)
6
Form into one inch balls and refrigerate for 30 minutes.
7
In the mean time, beat egg white until frothy.
8
Removed chilled dough and dip into egg whites first then roll into nuts.
9
Using either your thumb or a round ended tool (I used the end of a pastry brush) to create an indentation.
10
Bake for 15 minutes. Remove from baking sheet and cool on rack.
11
Caramel Sauce
12
Place caramel squares and cream in a sauce pan and melt over low heat for approximately 7-8 minutes.
13
Caramel sauce is ready when it is free of any solids.
14
Toast Nuts
15
Place preferred nuts on baking sheet. Bake at 350 for 7-8 minutes. Cool completely before chopping.
16
Assembly 1. Fill indentation of thumbprint cookies. (See step-by step panel #4) 2. Sprinkle with sea salt.

 



About

Salted Caramel Thumbprint Cookies ~ The classic thumbprint cookie gets a trendy update with some smooth and creamy salted caramel.

Yield:

2.0 dozen

Added:

Tuesday, June 1, 2010 - 11:49pm

Creator:

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