CARAMEL CASHEW THUMBPRINTS

Caramel Cashew Thumbprints image

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

Previous Next

Ingredients

3/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped cashews
15 milk chocolate squares with caramel filling (from 9.5 oz bag), unwrapped, cut into quarters

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