These are the best cookies ever….EVER! One of the things I love about them is how fun they are to make.
Chocolaty Caramel Thumbprints
Ingredients
1 egg
½ cup butter, softened
2/3 cup sugar
2 tbsp milk
1 tsp vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
¼ tsp salt
16 vanilla caramels, unwrapped
3 tbsp whipping cream
1 ¼ cup finely chopped pecans
½ cup semisweet chocolate pieces
1 tsp shortening
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl bear butter with an electric mixer for 30 seconds. Add sugar and bear well. Beat in egg yolk, milk, and vanilla.
2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and bear until well combined. Wrap the cookie dough in plastic wrap and chill about 2 hours or until easy to handle.
3. Preheat oven to 350 F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indention in the center of each cookie.
5. Bake about 10 minutes or until edges are firm. Remove from oven. Spoon melted caramel mixture into cookie centers (if necessary, reheat caramel mixture to keep it spoonable.) Transfer to a wire rack and let cool.
6. In another small saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies. Let stand until chocolate is set.
Chocolaty Caramel Thumbprints
Ingredients
1 egg
½ cup butter, softened
2/3 cup sugar
2 tbsp milk
1 tsp vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
¼ tsp salt
16 vanilla caramels, unwrapped
3 tbsp whipping cream
1 ¼ cup finely chopped pecans
½ cup semisweet chocolate pieces
1 tsp shortening
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl bear butter with an electric mixer for 30 seconds. Add sugar and bear well. Beat in egg yolk, milk, and vanilla.
2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and bear until well combined. Wrap the cookie dough in plastic wrap and chill about 2 hours or until easy to handle.
3. Preheat oven to 350 F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indention in the center of each cookie.
5. Bake about 10 minutes or until edges are firm. Remove from oven. Spoon melted caramel mixture into cookie centers (if necessary, reheat caramel mixture to keep it spoonable.) Transfer to a wire rack and let cool.
6. In another small saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies. Let stand until chocolate is set.
Pecans?!?!? Honestly Sonnet, where's the love?
ReplyDeleteThose look really good! How 'bout you make them for me? :o)
ReplyDeleteSorry Sarah. Don't worry, when you visit we will have a nut-free zone.
ReplyDelete