Make the cookies-
Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets
with parchment or nonstick baking liners.
In a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held
electric mixer, beat the butter, confectioners’ sugar, vanilla, and salt on medium speed until
well blended and smooth, about 3 minutes. Scrape down the bowl and beater. Add the flour
and mix on low speed until a soft dough forms, about 1 minute.
Using two teaspoon measures, scoop up about two tsp. of dough at a time, and using your
palms, roll into smooth balls that are 1 to 1-1/4 inches in diameter. Arrange them about 1-
1/2 inches apart on the lined cookie sheets. Using the back of a 1/2 tsp. measure, press down
into the middle of each mound to make a well that is almost as deep as the dough ball. (If the
edges crack or break open, it’s best to reroll and try again—the finished cookie will look
better and hold the caramel without leaking).
Bake one sheet at a time until the tops of the cookies look dry and the edges are golden
brown, 15 to 20 minutes. Let the cookies cool on the cookie sheet for 5 minutes and then
transfer them to a rack to cool completely.
Make the caramel filling-
In a small saucepan, combine the unwrapped caramels and heavy cream. Set the pan over very
low heat and cook, stirring constantly, until the caramels have melted and the mixture is
smooth, 4 to 6 minutes. Use the caramel while warm.
Arrange the cooled cookies on a cookie sheet or jelly roll pan. Using a small spoon or spatula,
drizzle the warm caramel into each indentation, filling to the rim but not overflowing. Scatter
the nuts over the caramel and press lightly into the caramel. Cool completely before storing
or serving.
Serving
Suggestions
1 cookie= 170 calories
Originally Submitted
3/9/2015
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