These are simply delicious.
As seen on Youtube Podcast: Wyse Guide
Chocolate Caramel Thumb Print Cookies
Ingredients
- 1 egg, separated
- ½ cup butter, room temperature
- ⅔ cup brown sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup flour
- ⅓ cup Dutch-process cocoa
- ½ tsp salt
- ¾ cup prepared caramel sauce
- 1 ½ cups finely chopped toasted pecans
Instructions
- Preheat oven to 350°F.
- Beat butter and sugar until smooth, light and fluffy.
- Add in the egg yolk, vanilla, and cream and beat until smooth.
- In a separate bowl, sift together flour, cocoa, and salt. Then add to the dry ingredients to the wet and mix until no dry streaks remain.
- Mix together one teaspoon water with egg white and set alongside prepared pecans.
- Scoop teaspoon-sized dough balls, roll in hands (if the dough is extra soft, chill for 30 minutes), dip in egg white, and roll in pecan crumbs. Set on parchment-lined baking sheets.
- Press thumb (or a round teaspoon measuring spoon) to make an indentation in the center of the cookie.
- Bake in preheated oven for 10-15 minutes. The edges will be set with a soft center.
- Remove from oven and remake indentation in each cookie. Then spoon in ½ teaspoon caramel. Let cool completely.
- Optionally, drizzle on melted semi-sweet chocolate to give a festive finish!
Caramel Filling
Ingredients for Caramel Filling
- 2 cups heavy cream
- 2 ¼ cups granulated sugar
- 6 tbsp unsalted butter
- 1 ¼ cups light corn syrup
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- In a 4-quart heavy-bottomed saucepan, bring cream, sugar, butter, and corn syrup to a boil. Continue to boil until 248°F is reached on a candy thermometer. Swirl pan every so often to evenly heat.
- When the temperature reaches 248°F, remove from heat and stir in salt and vanilla.
HINT: Sometimes I just melt Kraft Caramels or you can buy really good caramel in a container from Heilman Nut Shop
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