Caramel Thumbprints

Caramel Thumbprints
Caramel Thumbprints

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups flour

  • 1/2

    cup cocoa powder

  • 1/4

    tsp. salt

  • 1/4

    tsp. baking powder

  • 1/2

    cup butter, softened

  • 2/3

    cup brown sugar, packed

  • 1

    egg, separated

  • 3

    tbsp. milk

  • 1

    tsp. vanilla extract

  • 1

    cup chopped pecans

  • 26

    chocolate coveredd caramel candies (Dove, Rolo)

Directions

1. In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder and set aside. 2. Using an electric mixer set on medium-high speed, cream the butter and sugar until fluffy, about 3 minutes. Add the egg yolk, milk, and vanilla and mix until blended, about 1 minute. Add the flour mixture in two batches and beat until combined, about 1 minute. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. 3. Heat the oven to 350. In a medium bowl, beat the egg white with a fork. Set aside about 1/4 cup of the pecans; put the rest on a plate. Roll 1 tablespoon of the dough into a ball, coat it with egg white, and roll it in the nuts. Put the cookies on the sheet, leaving about 3 inches between them. With your thumb, make an indentation in the center of each cookie, then reshape the outside edges, if they crack. 4. Bake the cookies for 10 minutes, then take them from the oven and gently press a caramel candy into each cookie. Bake until softened, about 4 minutes. Sprinkle on the reserved nuts, then cool.

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