Caramelapricotthumbprintcookies Recipes

CLASSIC THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

SALTED CARAMEL THUMBPRINT COOKIES

Steps:

• Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
• Add butter, brown sugar, and ¼ cup (50 grams) granulated sugar to a large bowl (or stand mixer fitted with a paddle attachment). Beat together on medium speed for 2 minutes using a handheld electric or stand mixer. Add in egg and vanilla, and beat on medium speed until fully combined.
• Scrape down the side of the bowl, then add the dry ingredients to the wet ingredients in two batches. Mix on medium-low speed until fully incorporated. The dough will be slightly sticky. Wrap cookie dough in parchment paper or plastic wrap and refrigerate for at least 3 hours or up to overnight until the dough has firmed up.
• Meanwhile, pour 3 tablespoons of granulated sugar on a plate and set aside.
• Heat oven to 350°F (175°C).
• Remove dough from the refrigerator and form into 2 tablespoon balls. Roll the outside of the dough balls in the granulated sugar. Place dough 1-2 inches (2.5 - 5 centimeters) on a large baking sheet lined with a silicone baking mat or parchment paper. Using your thumb or end of a spatula, make an indent in each cookie. If the dough begins to crack on the outside, simply use your hands to push back together.
• Bake on the middle rack for 12-14 minutes, or until cookie edges are set. Remove from the oven and let stand for 5 minutes. If any of the indents have puffed up, use a small spoon to make push the indent down. Transfer to a cooling rack to fully cool.
• In a medium heavy bottom saucepan, add sugar and 1/4 cup (56 grams) of water. Cover with a lid and let boil over medium heat until sugar is completely melted about 2-4 minutes.
• Remove lid, and continue cooking until sugar begins to darken. Do NOT stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4-6 minutes later, remove from heat.
• Stir in cream (be careful, the cream will bubble and slightly splatter). Once cream is incorporated, add in butter, vanilla, and salt. Stir until caramel is smooth. Allow caramel to cool slightly to room temperature.
• Using a spoon, gently fill each thumbprint hole with caramel, about 1-2 teaspoons each. If desired, sprinkle the top of the caramel with a pinch of coarse sea salt. Place in the refrigerator for 15-20 minutes to allow the caramel to firm up.
• Store cookies in an air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

CARAMEL THUMBPRINT SUGAR COOKIES

Steps:

• Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
• Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.

CHOCOLATE CARAMEL THUMBPRINTS

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.

CARAMEL APRICOT THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

CARAMEL APRICOT THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with cooking spray. Beat brown sugar and shortening until fluffy. Add egg yolks, water, vanilla and salt. Beat until well combined. Add the flour on low speed until well blended. Beat egg whites in a shallow bowl until foamy. Place the pecans in a shallow bowl.
• Measure about two tsp. of dough for each cookie. Form dough into balls by rolling between your palms. Dip each dough ball into the egg whites, then roll into the pecans and place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 tsp. caramel topping into the indentation of each cookie. Then place about 1/2 tsp. preserves on top of the caramel. Bake an additional 5-7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes, and then remove to cooling rack.

CARAMEL APRICOT THUMBPRINT COOKIES

Steps:

• HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.