Caramel Nut Thumbprints

Enjoy this cookie with caramels and half-and-half filling that’s perfect for a dessert.

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  • prep time 1 hr 15 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 48
 

Ingredients

Cookies

3/4
cup sugar
1/2
cup butter or margarine, softened
1/2
cup shortening
1
teaspoon vanilla
1
egg, separated
1 3/4
cups all purpose flour
1/2
cup unsweetened cocoa
1/2
teaspoon baking powder
1 1/2
cups finely chopped pecans

Filling

20
caramels, unwrapped
1/4
cup half-and-half

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In large bowl, combine sugar, butter and shortening; beat until light and fluffy. Add vanilla and egg yolk; blend well.
  • 2 Lightly spoon flour into measuring cup; level off. Add flour, cocoa and baking powder to butter mixture; mix well.
  • 3 In small bowl, beat egg white until foamy; place pecans in another small bowl. Shape dough into 1-inch balls. Dip in egg white; roll in pecans. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie.
  • 4 Bake at 325°F. for 12 to 14 minutes or until cookies are set.
  • 5 Meanwhile, in small saucepan, combine caramels and half-and-half; cook over medium-low heat until caramels are melted, stirring occasionally.
  • 6 Immediately remove cookies from cookie sheets; place on wire racks. Spoon 1/2 teaspoon warm caramel mixture into center of each cookie. Cool completely.
  • 1 Heat oven to 325°F. In large bowl, combine sugar, butter and shortening; beat until light and fluffy. Add vanilla and egg yolk; blend well.
  • 2 Lightly spoon flour into measuring cup; level off. Add flour, cocoa and baking powder to butter mixture; mix well.
  • 3 In small bowl, beat egg white until foamy; place pecans in another small bowl. Shape dough into 1-inch balls. Dip in egg white; roll in pecans. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie.
  • 4 Bake at 325°F. for 12 to 14 minutes or until cookies are set.
  • 5 Meanwhile, in small saucepan, combine caramels and half-and-half; cook over medium-low heat until caramels are melted, stirring occasionally.
  • 6 Immediately remove cookies from cookie sheets; place on wire racks. Spoon 1/2 teaspoon warm caramel mixture into center of each cookie. Cool completely.

EXPERT TIPS

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Expert Tips

Storing Baked Cookies: Cool cookies completely in a single layer before storing them. Keep each kind of cookie in a separate container to prevent the flavors from mixing and textures from changing. Soft cookies should be kept in a container with a tight-fitting cover. Place sheets of waxed paper between layers so cookies won't stick together. Crisp cookies are best stored in a container with a loose-fitting lid. However, if the weather is humid, use a tight-fitting lid. Frosted cookies should be stored after the frosting has set. Place waxed paper between layers and stack only two or three layers deep.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
35mg
35%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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