Tuesday, September 2, 2014

Salted Caramel Thumbprint Cookies

1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg separated
1 teaspoon vanilla
3/4 cup pecans
20 Kraft caramels
3 tablespoons heavy whipping cream
coarse sea salt
1/4 cup semi-sweet morsels
Preheat oven to 350 degrees F.
Prepare two cookie sheets by lining them with parchment. ( I didn’t do this, but I highly suggest it because my cookies stuck to the sheet just a little.
In a small bowl, whisk together flour and salt; set aside.
In a mixing bowl fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy.
Add brown sugar, egg yolk, and vanilla.
Beat until just combined.
Gradually add flour and mix until just combined.  If it is over mixed, the dough will become sticky.
Roll the dough into 1-inch balls and place on a plate to refrigerate for 30 minutes.
While dough is refrigerating, beat egg white until it is white and frothy.
Toast nuts.
Remove dough from refrigerator.
Roll one ball in egg white and then in nuts.
Place on prepared baking sheet.  Repeat with remaining dough.
Using the back of a teaspoon, place an indentation into each ball.
Bake for 13-15 minutes.
While cookies are still on cookie sheet, indent again with back of teaspoon .
Transfer to wire baking sheet and allow to cool.
In a small saucepan over low heat, combine caramels and whipping cream.
Melt caramels until sauce is smooth.  This may take about 10 minutes.
In a small bowl, melt chocolate morsels in the microwave for 15 seconds.  Remove to stir and microwave for another 10 seconds.  Repeat stirring and melting for 10 seconds until morsels are completely smooth.  Be careful that you do not overheat in the microwave oven.
Fill each cookie indentation with caramel.
Sprinkle with sea salt.
Drizzle with melted chocolate.

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