SALTED CARAMEL-PRETZEL THUMBPRINTS
Provided by Food Network Kitchen
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
- Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.
SALTED CARAMEL THUMBPRINT COOKIES
Steps:
- Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
- Heat oven to 375ºF.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. (Edges may crack slightly). Bake 7-10 minutes or until edges begin to brown. Cool completely.
- Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
- Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.
Nutrition Facts : Calories 60 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 0 milligrams, Carbohydrate 7 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
Yummy coconut cookies with smooth caramel accented with just a bit of salt. YUM. This came from Martha Stewart.
Provided by Ambervim
Categories Dessert
Time 41m
Yield 54 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.
- With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.
- Press dough together in plastic wrap, then roll into 1 1/4-inch balls.
- Dip each ball in beaten egg, and roll in coconut.
- Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.
- Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
- Place caramels and heavy cream in a small saucepan over low heat.
- Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
- Spoon into indentations in cookies, and sprinkle with sea salt.
- Rewarm caramel if it hardens before all cookies are filled.
Nutrition Facts : Calories 160.7, Fat 8.9, SaturatedFat 5.9, Cholesterol 23.3, Sodium 106.7, Carbohydrate 19.3, Fiber 0.5, Sugar 11.9, Protein 1.7
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