Salted Caramel Thumbprints

Have you ever made caramel before? It’s so easy and it’s REALLY good! I decided on a whim to make these cookies. They are super easy, but you have to refrigerate the dough for awhile. I left mine in the fridge for an hour. You have to make sure the “thumbprints” are really nice and deep, because you want as much of the caramel in there as possible! I did have a good amount of caramel left over. It was tempting not to drink it, but I quickly put the pot in the sink and filled it with water. Again, these were too good to have in the house, so I saved a couple for Liam, then packaged the rest up for neighbors.

rating: 9.3

Salted Caramel Thumbprints
(www.http://blogs.babycenter.com/)

Ingredients:

Cookies:

1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:

1/2 cup of granulated sugar
2 1/2 tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream

Directions:

Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.

Scoop level tablespoons of dough and roll into balls.

Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel.

Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.

By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies and top with sea salt.

Makes 24 cookies

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