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Salted Caramel Pretzel Thumbprints Recipe

   
 

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     Salted Caramel Pretzel Thumbprints

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/2 C broken thin pretzel sticks
2 sticks unsalted butter at room temp
2/3 C sugar
2 large egg yolks
2 tbl honey
2 tsp vanilla
1/2 tsp fine salt
1 3/4 C lour
1/2 duce de leche or caramel sauce
 
flaky sea salt for sprinkling

Instructions
Put 1/4 C pretzels in a bag and crush into coarse crumbs with a rolling pin Beat the butter and sugar in a bowl with a mixer on medium speed until light and fluffy 3-5 min. Whisk the egg yolks, honey, vanilla and fine salt in a bowl then add to the butter mixture and beat until incorporated , scraping down the bowl as needed. Reduce the mixer speed to low, add the flour and pretzel crumbs and beat until just combined
Put the remaining 1 1/4 C pretzels in the bag and roughly crush., spread on a rimmed baking sheet.. drop tbl's of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm about 30 min
Position racks in the upper and lower thirds of the oven and heat to 325. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inch apart on the baking sheets, make a deep indentation in each with your thumb. Bake switching the position of the pans halfway through until lightly golden 15 to 18 min. Re-indent with the back of a tsp if necessary. Let cool 3 min on the baking sheets then transfer to racks to cool completely...fill each indentation with the dulce de leche and sprinkle with sea salt.


Originally Submitted
1/27/2013





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