CARAMEL CASHEW THUMBPRINTS
Relish these great-tasting caramel and cashew thumbprint cookies - a delicious dessert to impress your guests with.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, beat butter and powdered sugar with electric mixer on low speed until mixed; beat on medium speed until creamy. Add vanilla and egg; beat until mixed, scraping bowl if necessary. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cashews.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 7 to 9 minutes or until edges start to brown. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack.
- Place 1 chocolate candy quarter in thumbprint of each warm cookie. Let stand 3 minutes to melt; with tip of small knife, swirl slightly to fill thumbprint. If desired, sprinkle with additional chopped cashews. Cool completely.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g, TransFat 0 g
CARAMEL CASHEW THUMBPRINTS
A different twist on a thumbprint cookie made with toasted cashews and silky milk caramel.
Provided by Jannine Fisk
Categories Cookies
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, cream the butter with the brown sugar until light and fluffy. Add the egg, vanilla and salt and mix well. Add the flour and mix well.
- 2. Cover dough with plastic wrap and chill for 1 hour.
- 3. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper and set aside.
- 4. In a small bowl, combine the egg white with the water and mix with a fork until blended. Place cashews in a medium shallow bowl.
- 5. Remove dough from refrigerator and shape into 1-inch balls. Dip the balls in the egg white and water mixture, then roll in the cashews to coat.
- 6. Place on the prepared cookie sheets 2-inches apart. With a measuring spoon, make an indentation in the center of each cookie. Bake for 12 - 14 minutes or until the edges are set and cookies are lightly browned. If necessary, redefine the indentations with a clean measuring spoon. Cool on pan for 1 minute, then move to a wire rack.
- 7. Place the Dulce de leche milk caramel in a pastry bag (or plastic bag) fitted with a star tip and fill the indentation of each cookie.
- 8. In a small bowl, microwave the milk chocolate with the vegetable shortening for 20 - 45 seconds or until melted.
- 9. Drizzle the melted milk chocolate around the edges of the cookies, then allow to rest until chocolate is set. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love