Monday, December 13, 2010

Salted Caramel Thumbprint Cookies

What could be wrong when you have salted caramel?  Nothing.  It holds true for these cookies for sure.  You expect a mouthful of overwhelming sweetness when you bite into these, but the salty flavor sneaks in there and completes the flavor profile in an amazing way.  These are also super easy so you really have no excuse not to make these right away. 

Salted Caramel Thumbprint Cookies
**Recipe from A Cozy Kitchen


1 1/2 Sticks unsalted butter, softened
1/2 Cup granulated sugar
1/2 teaspoon vanilla extract
1 3/4 Cup all purpose flour
1/8 teaspoon kosher salt

1/2 Cup granulated sugar
2 1/2 Tablespoons unsalted butter, softened
1/4 Cup heavy whipping cream

To make cookies:
Cream butter and sugar together until fluffy.  Mix in vanilla.  Separately sift together flour and salt.  With mixer on low speed, add flour mixture to the creamed butter and sugar.  Mix until dough comes together.  Place on a sheet of plastic wrap, flatten into a rectangle, wrap up in plastic and refrigerate for 30 minutes. 

Pre-heat your oven to 350 degrees F when you take the dough out of the fridge.  Roll the dough into 1 1/4 inch balls and place them on an ungreased cookie sheet.  Lightly press your finger into each cookie to make an indent.  Bake for 10-15 minutes or until they are just golden.  Let them cool.

While cookies are cooling make your caramel: combine sugar with 2 tablespoons of water in a saucepan and do not stir.  Cook over medium-high heat, swirling as it begins to brown, until it has become a dark caramel.  While the sugar is caramelizing, heat your cream either in a saucepan or in the microwave, until just warm.  Take your caramel off of the heat and stir in your room temperature butter.  Whisk until completely combined.  Add warmed cream and whisk vigorously. 

Once the cookies are cooled spoon a teaspoon of warm caramel into the indentation on each cookie and top with sea salt.  These can be eaten warm and gooey or cold and set.  Either way they are perfection. 

1 comment:

  1. How many cookies does this recipe yield?