Caramel Cashew Thumbprints Recipes

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CARAMEL CASHEW THUMBPRINTS



Caramel Cashew Thumbprints image

Relish these great-tasting caramel and cashew thumbprint cookies - a delicious dessert to impress your guests with.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 60

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped cashews
15 milk chocolate squares with caramel filling (from 9.5 oz bag), unwrapped, cut into quarters

Steps:

  • Heat oven to 375°F. In large bowl, beat butter and powdered sugar with electric mixer on low speed until mixed; beat on medium speed until creamy. Add vanilla and egg; beat until mixed, scraping bowl if necessary. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cashews.
  • Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • Bake 7 to 9 minutes or until edges start to brown. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack.
  • Place 1 chocolate candy quarter in thumbprint of each warm cookie. Let stand 3 minutes to melt; with tip of small knife, swirl slightly to fill thumbprint. If desired, sprinkle with additional chopped cashews. Cool completely.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g, TransFat 0 g

CHOCOLATE CARAMEL THUMBPRINTS



Chocolate Caramel Thumbprints image

Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature, separated
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
FILLING:
12 to 14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL CASHEW CLUSTERS



Caramel Cashew Clusters image

Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. -Karen Daniels, Jefferson City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 5

2 teaspoons butter
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

Steps:

  • Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

Nutrition Facts : Calories 228 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CARAMEL THUMBPRINTS



Chocolate-Caramel Thumbprints image

Chocolate dough balls are rolled in chopped pecans, indented in the centers, then baked and filled with melted caramels for luscious elegant cookies.

Provided by My Food and Family

Categories     Recipes

Time 1h29m

Yield Makes about 3-1/2 doz. or 21 servings, two cookies each.

Number Of Ingredients 9

1/2 cup (1 stick) butter, slightly softened
2/3 cup sugar
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 egg
1/2 tsp. vanilla
1-1/2 cups flour
2/3 cup finely chopped pecans
18 KRAFT Caramels
2 Tbsp. milk

Steps:

  • Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add chocolate, egg and vanilla; mix well. Add flour; beat until well blended. Cover. Refrigerate 1 hour or until well chilled.
  • Shape dough into 1-inch balls. Roll in pecans; press pecans gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Make indentation in center of each ball with your thumb.
  • Bake 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring after 30 sec. Spoon evenly into centers of cookies; cool until set.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

ALMOND CARAMEL THUMBPRINTS



Almond Caramel Thumbprints image

Provided by Anne Burrell

Categories     dessert

Time 2h

Yield about 6 dozen

Number Of Ingredients 14

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the baking sheets
1 cup sugar
2 large egg yolks
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 cups sliced almonds, coarsely chopped
1 1/2 cups sugar
Juice of 1 lemon
1 tablespoon light corn syrup
1/4 cup heavy cream
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pats

Steps:

  • For the cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.
  • Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment-the one that looks like the peace sign-and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.
  • In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds.
  • Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.
  • When you're ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole-this is your thumbprint!
  • Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.
  • For the caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1/4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or "caramelize." This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling-this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.
  • Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You'll most likely have leftover caramel sauce, so save it for something yummy-like pouring over vanilla ice cream!

CHOCOLATE CARAMEL THUMBPRINTS



Chocolate Caramel Thumbprints image

These taste like Pecan turtles in a cookie! Who doesn't like chocolate with caramel and nuts? YUMMY!! Time does not include chill time.

Provided by RecipeNut

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 13

1 egg
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
16 vanilla caramels
3 tablespoons whipping cream
1 1/4 cups pecans, finely chopped
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
  • In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
  • Preheat oven to 350°F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
  • Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
  • Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool.
  • In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.

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