Salted Caramel & Pecan Thumbprint Cookies
User Reviews
4.4
Salted Caramel & Pecan Thumbprint Cookies
Description
This recipe combines shortening, butter, and brown sugar into a smooth cookie dough, enriched with egg yolk and vanilla. Flour and salt are folded in, then dough balls are shaped and dipped first in egg white, then rolled in chopped pecans creating a flavorful nut coating. Pressing a thumb indentation before and after baking helps maintain a well-defined hollow for the caramel filling.
The cookies bake at 350°F until just set, resulting in a sturdy shell that contrasts nicely with the soft caramel topping made by melting caramels with cream, powdered sugar, vanilla, and sea salt. The salted caramel frosting delivers a sweet and salty balance complementing the nutty, buttery cookie base.
These cookies are ideal for serving at parties or as a special treat. They keep well in an airtight container, and freezing extras immediately after baking preserves freshness for later enjoyment. This recipe adapts easily for larger batches by doubling or tripling ingredients.
Ingredients
Cookies
- ¼ c. shortening
- ¼ c. butter or margarine
- ½ tsp. vanilla extract
- ¼ c. brown sugar
- 1 c. all-purpose flour
- ¼ tsp. salt
- 1 egg separated
- ¾ c. pecans chopped
Frosting
- ⅔ c. caramels melted
- ⅓ c. whipping cream
- 2 c. powdered sugar
- ½ tsp. vanilla
- ¼ tsp. salt sea salt
Instructions
Bake the Cookies
- Preheat your oven to 350°.
- In a medium bowl, mix shortening, butter, sugar, egg yolk, and vanilla until smooth.
- Combine flour and salt in a medium bowl and slowly add into the mixture.
- Roll into one inch balls, dip balls into slightly beaten egg white, then roll into chopped pecans.
- Arrange on a lined cookie sheet and indent the middle of each cookie gently with your thumb. Bake for 10 to 12 minutes.
- Immediately upon removing the cookies from the oven, use your thumb to reinforce the indent in each cookie. Allow cookies to cool completely.
Caramel Filling
- While the cookies are cooling melt the caramels in the microwave or over a double boiler. Mix the caramels with the whipping cream, powdered sugar, vanilla and sea salt. Mix until smooth.
- Top each thumbprint with icing and store in an airtight container.
- Freeze any extras the same day for the freshest cookies.
Notes
- This recipe scales well; you can double or triple it to make larger batches.
- Freeze extra cookies on the day they are made to maintain optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 504kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 157mg | 7% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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