CARAMEL CASHEW THUMBPRINTS

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Caramel Cashew Thumbprints image

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

8 Tbsp butter, softened
2/3 c light brown sugar
1 large egg
1/2 tsp vanilla
1/4 tsp salt
1 1/3 c flour
1 large egg white
1 tsp water
1 1/2 c salted cashew nuts, toasted and chopped
1 1/2 c dulce de leche milk caramel
2 oz milk chocolate
1/2 tsp vegetable shortening

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!

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