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Caramel Thumbprint Cookies
Caramel Thumbprint Cookies
"These Caramel Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with delicious, warm caramel. Classic thumbprint cookies filled with jam are wonderful, but my family absolutely LOVES it when I make these Caramel Thumbprint Cookies instead! The crunchy pecans coating the outside of the cookie, paired with the buttery cookies and sweet caramel make these cookies truly amazing. You won't be disappointed after making a batch of these wonderful cookies!"
NotesIf you use a package of Caramel Bits: pour the caramel bits into a microwave-safe dish and add 2 TBSP milk. Microwave for about 1 minute 20 seconds. Bits won’t necessarily look melted, but once you begin stirring them, they’ll run smooth. If they don’t, put back in the microwave for another 10 seconds.
Makes 3.5- 4 dozen thumbprint cookies.
Yields48 cookies
Preparation Time20 min
Cooking Time12 min
Ingredients
- 1 cup butter
- 1 cup shortening
- 1 cup packed brown sugar
- 2 eggs, yolks separated from whites
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 cup warm caramel
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Preheat oven 350º F. Line a baking sheet with parchment paper or a silicone baking mat.
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Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.
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Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.
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Beat egg white with fork. Scoop 2 teaspoon sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly.
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Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.
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Bake 10 – 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies cracked.
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