Salted Caramel Almond Thumbprint Cookies Recipe
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5
12 reviews
Excellent
Salted Caramel Almond Thumbprint Cookies Recipe
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A recipe for Salted Caramel Thumbprint Cookies that is perfect for the holidays. This is our go-to holiday cookie recipe. Almond thumbprint cookies filled with a little caramel and then lightly salted.
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Ingredients
- ⅔ cup butter unsalted, softened
- ⅔ cup granulated sugar
- ½ cup almond meal
- 1 egg lightly beaten
- 1 teaspoon almond extract
- 2 cups cake flour sifted
- 1 teaspoon baking powder
- 2 egg white, lightly beaten
- 1 cup almonds sliced, crushed
caramel
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup light corn syrup
- 2 tablespoons unsalted butter cut into small cubes
- 2 tablespoons heavy cream
- 1 tablespoon evaporated milk
- 1 teaspoons vanilla extract
- 1 tablespoon sea salt flakes
Instructions
- Preheat oven to 350°F.
- In a stand mixer (or with a hand mixer), with a paddle attachment, cream together the butter and sugar until light and fluffy.
- With the speed on low add the almond meal followed by the lightly beaten egg and almond extract.
- Scrape the sides of the bowl and add the flour and baking powder.
- Mix together, with a wooden spoon until fully incorporated. Do not over mix the dough.
- Roll 1 inch balls of dough and place on a parchment lined baking sheet until all of the shortbread dough has been used.
- Gently coat each ball in the egg white and then roll the balls in the crushed almonds.
- Place the balls onto a baking sheet and using your thumb, gently press down into the center of each ball, creating a “thumbprint” in the cookie dough.
- Place baking sheet into a refrigerator and allow the balls of dough to chill for about 30 minutes.
- Remove the baking sheet from the refrigerator, place it in the oven and bake for16 to 20 minutes or until the tops of the cookies just begin to brown.
- Remove from the oven and allow the cookies to cool.
- While the cookies cool begin making the caramel by combining the sugars and corn syrup in a medium sauce pan.
- Bring the mixture to a boil on medium-high heat.
- Once the mixture reaches 240°F remove from heat and whisk in the butter, cream and evaporated milk until fully incorporated. (be careful; the mixture with begin to bubble violently)
- Stir in the vanilla and allow the hot caramel to slightly cool, about 15 minutes.
- Place 2 teaspoons of the warm caramel into each thumbprint on each cookie.
- Once all of the cookies have been filled allow the caramel to set, about an hour.
- Sprinkle the tops of each cookie with the sea salt flakes and serve or store in an airtight container.
Nutrition Information
Show Details
Serving
1g
Calories
157kcal
(8%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
256mg
(11%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
172IU
(3%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 157kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 256mg | 11% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 172IU | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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