CARAMEL THUMBPRINT COOKIES



Ingredients:

1/2 cup butter

1/2 cup shortening

1/2 cup brown sugar packed

2 eggs yolks separated from whites

1 tsp vanilla extract

2 cups all purpose flour

1/2 tsp salt

1 1/2 cups chopped pecans

1/2 cup warm caramel


Instructions:


Preheat oven 350ΒΊ F. Line a baking sheet with parchment paper or a silicone baking mat.

Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.

Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.

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.

Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.

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. Fill each cookie with warm caramel. Let cool to set.

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