Caramel-Nut Thumbprint Cookies
Caramel-Nut Thumbprint Cookies

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To get started with this recipe, we have to first prepare a few components. You can have caramel-nut thumbprint cookies using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Caramel-Nut Thumbprint Cookies:
  1. Make ready 1 cup softened butter
  2. Prepare 1/2 cup sugar
  3. Prepare 1 tsp vanilla extract
  4. Make ready 2 large eggs, seperated
  5. Get 2 1/2 cup all purpose flour
  6. Prepare 1/2 tsp salt
  7. Take 1 recipe of caramel recipe ingredients are below
  8. Make ready 2 cup finely chopped nuts, of your choice, I used a combination of almonds, peanuts and cashews, unsalted but mixed with 1 tablespoon granulated sugar
  9. Make ready 1 FOR CARAMEL
  10. Prepare 1 1/2 cup sugar
  11. Prepare 6 tbsp water
  12. Prepare 3 tbsp light corn syrup
  13. Make ready 6 tbsp butter
  14. Take 2 tbsp heavy whipping cream
  15. Make ready 1/2 tsp vanilla extract

Caramel Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with warm caramel. Buttery Christmas cookies that everyone loves seeing at holiday cookie exchanges! Classic thumbprint cookies filled with jam are wonderful, but my family absolutely LOVES it when I make these Caramel Thumbprint Cookies instead! Learn how to cook great Caramel nut thumbprints.

Steps to make Caramel-Nut Thumbprint Cookies:
  1. Preheat the oven to 350. Line baking sheets with parchment paper
  2. In a large bowl, beat butter, sugar and vanilla on medium speed until creamy, add egg yolks one at a time, beating after each addition.
  3. In a small bowl, combine flour and salt. Gradually add to butter mixture, beating until combined. Shape dough into 11/2 inche balls
  4. In a medium bowl whisk egg whites until frothy. Place nuts in a shallow bowl or plate. Dip dough balls into egg white, letting the excess drip off, roll in nuts, place on parchment lined baking sheet, 2 inches apart. Using your thumb or the back of a small spoon, gently make an indentation in the center of the ball.This is where the caramel will go later.
  5. Bake for 10 minutes, remove from oven and press down on middle of cookie one more time,I used the back of a 1/4 teaspoon here since they are hot, be gentle. Return to oven until lighty browned 2 to 4 more minutes. Cool on pan 2 minutes then transfer to rack to cool compleatly. Fill centers with warm caramel and let stand until firm. Store in a airtight container.
  6. FOR CARAMEL FILLING
  7. In a large skillet, not non stick, stir together sugar, water and corn syrup. Cook, stirring occasionally,over medium heat for8 to 10 minutes until just honey colored. Remove from heat and add butter, stirring until melted. Stir in cream and vanilla extract until combined and smooth.Let cool about 7 to 10 minutes before filling cookies.
  8. To fill carefully, with a spoon drizzle center of cookie to fill with caramel, let stand to cool and set.
  9. TIP WITH CARAMEL Do NOT overheat only cook it to a honey color or it will cool to a hard consistancy. Make caramel after cookies are cool so they are ready for the warm caramel. Be careful, caramel is very hot to work with. Also you probably will have some leftover caramel, its great on ice cream!

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