Caramel Nut Thumbprints

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

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Servings 48

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ingredients 11
Prep Time 1 hr 15 min
Total Time 1 hr 15 min

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

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Directions

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.