Caramel Apple Spice Thumbprints Food

APPLE PIE THUMBPRINT COOKIES

Steps:

• Toss together the apples, lemon juice, apple pie spice, vanilla and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown, until the apples are tender and shiny, about 20 minutes. When the apples are tender, there should be some liquid left in the skillet; if not, add 1/4 cup water and stir. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30 seconds to 1 minute more. Transfer to a bowl and refrigerate for 15 minutes.
• Whisk together the flour and salt in a bowl. In another bowl, beat the remaining 8 tablespoons butter and 2/3 cup sugar with an electric mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions, beating until just incorporated.
• Line 2 baking sheets with parchment. Scoop 1-tablespoon portions of dough and roll between your hands to form 1-inch balls. Place about 2 inches apart on the prepared baking sheets. Gently press a thumbprint into the center of each ball about 1/2 inch deep, being careful not to crack the edges. Fill each indentation with 1 teaspoon of the filling, then chill the cookies 15 minutes in the freezer.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back about halfway through, until the cookies are set, about 30 minutes. Cool the cookies completely on the baking sheets. Store the cookies in an airtight container in the refrigerator for up to 5 days.

CARAMEL APPLE THUMBPRINT COOKIES

Steps:

• In a small bowl, make the cinnamon sugar topping. Mix the 1/3 cup of sugar and the 1/2 teaspoon of apple pie spice. Set aside.
• In a medium bowl, whisk together the flour, apple pie spice, baking powder, and salt. Set Aside.
• In your stand mixer with the paddle attachment or large bowl with a hand mixer. Cream the butter and sugar on medium speed for about 2 minutes until it is smooth and creamy. Add the egg and vanilla and beat on high speed until light and fluffy. Scrape down the sides of the bowl halfway through.
• Add the flour to the dough and mix slowly until combined.
• Roll dough into balls - about 1 tablespoon of dough each. Roll the dough balls in the sugar apple pie spice mixture.
• Place dough balls on a parchment lined baking sheet. Use the end of a spatula to make an indent into each cookie. Chill the cookie balls for at least 2 hours and up to 3 days.
• When ready to bake, preheat the oven to 350°F. Place chilled cookies on a parchment paper lined or silicone baking mat lined baking sheet. Place cookies about 2 inches apart.
• Bake cookies for 12-14 minutes. The cookies will be just set if you gently poke one. Remove from oven and spoon about 1/2 teaspoon of caramel into each indentation. If while baking, the indentations have puffed up you can use the end of the spatula to remake the indent. Place caramel filled cookies back in the oven and bake for 1-2 minutes until lightly golden.
• Allow cookies to cool on the sheets for 5 minutes then move to a wire rack to cool completely.
• Store cookies in the refrigerator for up to one week. Storing in the fridge helps keep the caramel set. If stacking, stack between layers of wax or parchment paper to avoid the caramel sticking.

APPLE SPICE CARAMEL COOKIES

Steps:

• Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
• Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
• Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
• Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.

CHOCOLATE CARAMEL THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.