Salted Caramel Thumbprint Cookies
By: Naomi
Published: Tuesday, June 1, 2010 - 11:49pm

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.