Caramel Cashew Thumbprints Recipes

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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 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

CARAMEL CASHEW THUMBPRINTS



Caramel Cashew Thumbprints image

A different twist on a thumbprint cookie made with toasted cashews and silky milk caramel.

Provided by Jannine Fisk

Categories     Cookies

Time 1h30m

Number Of Ingredients 12

8 Tbsp butter, softened
2/3 c light brown sugar
1 large egg
1/2 tsp vanilla
1/4 tsp salt
1 1/3 c flour
1 large egg white
1 tsp water
1 1/2 c salted cashew nuts, toasted and chopped
1 1/2 c dulce de leche milk caramel
2 oz milk chocolate
1/2 tsp vegetable shortening

Steps:

  • 1. In a large bowl, cream the butter with the brown sugar until light and fluffy. Add the egg, vanilla and salt and mix well. Add the flour and mix well.
  • 2. Cover dough with plastic wrap and chill for 1 hour.
  • 3. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper and set aside.
  • 4. In a small bowl, combine the egg white with the water and mix with a fork until blended. Place cashews in a medium shallow bowl.
  • 5. Remove dough from refrigerator and shape into 1-inch balls. Dip the balls in the egg white and water mixture, then roll in the cashews to coat.
  • 6. Place on the prepared cookie sheets 2-inches apart. With a measuring spoon, make an indentation in the center of each cookie. Bake for 12 - 14 minutes or until the edges are set and cookies are lightly browned. If necessary, redefine the indentations with a clean measuring spoon. Cool on pan for 1 minute, then move to a wire rack.
  • 7. Place the Dulce de leche milk caramel in a pastry bag (or plastic bag) fitted with a star tip and fill the indentation of each cookie.
  • 8. In a small bowl, microwave the milk chocolate with the vegetable shortening for 20 - 45 seconds or until melted.
  • 9. Drizzle the melted milk chocolate around the edges of the cookies, then allow to rest until chocolate is set. Enjoy!

CASHEW-CARAMEL COOKIES



Cashew-Caramel Cookies image

If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 cubes soft caramel candy (7 ounces)
1/4 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
  • Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
  • Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
  • Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

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Caramel Cashew Thumbprints Recipes. CHOCOLATE CARAMEL THUMBPRINTS. 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. Recipe From tasteofhome.com. Provided by Taste of Home. Categories Desserts. Time 35m. Yield …
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Top Asked Questions

Can you freeze cashew thumbprint cookies for Christmas?
One of the reasons that cashew thumbprint cookies are such a popular Christmas cookie recipe is that they freeze beautifully. The dough balls can be made ahead and frozen, either baked or unbaked. These cookies freeze well.The caramel center might be sticky so it is best to freeze them in one layer or place parchment paper between the layers.
How do you make salted caramel thumbprint cookies?
How to make STEP 1. Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. STEP 2. Heat oven to 375ºF. STEP 3. Shape dough into 1-inch balls. STEP 4. Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. STEP 5. Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie.
What's the best way to make a Cashew Cookie?
Stir or knead in the cashews. Using 1 tablespoon of dough at a time, roll into balls. Place on ungreased cookie sheet, 1 ½ inches apart. Firmly press the top of each cookie with your thumb (or a round spoon handle or melon baller). Repair any large cracks around the edge of the cookie so the edges are smooth.
How do you make Twix thumbprint cookies at home?
Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel. Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.

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