Caramel Cashew Thumbprints
CARAMEL CASHEW THUMBPRINTS
Published in: Cuisine At Home Holiday Baking, page 31
Publish Date: December, 2009
For the Cookies:
1 stick butter -- softened
2/3 cup light brown sugar -- packed
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
1 1/3 cup All-Purpose flour
1 egg white
1 teaspoon water
1 1/2 cup cashews -- roasted, salted, chopped
For the Filling:
16 Vanilla caramels
3 Tablespoons shortening
For the Drizzle:
3 ounces white chocolate
1 teaspoon shortening
Using a hand mixer on medium speed, cream butter and sugar in a bowl until misture is light and fluffy, about 5 minutes.
Add eggs, vanilla and salt to creamed mixture; beat on low speed until well blended. Add the flour, beat on low until ingredients are combines. Wrap
dough i plastic wrap, chill for 1 hour.
Preheat oven to 350F; line baking sheets with parchment paper.
Heat caramels with cream in a saucepan over low heat, stirring until caramels melt, about 5 minutes; remove from heat.
Using a fork, beat together egg white and water in a small bowl. Place cashews in a separate bowl.
Shape dough into 1 inch balls. Dip balls in egg white, allowing excess to drip off. Roll dough balls in cashews to coat.
Transfer cookies to the prepared baking sheets, spacing cookies 2 inches apart. Using a 1 teaspoon measure, or your thumb, make an indentation in each
Bake cookies, one sheet at a time, unitl edges are set 12 - 13 minutes. Transfer cookies to a cooling rack. (Indentations may need to be redone while
cookies are warm.) Spoon warm caramel filling into indentations. Allow cookies to cool completely.
Heat chocolate and shortening for the drizzle in a glass measuring cup in the microwave oven. stir mixture several times, until the chocolate melts,
about 1 minutes. Drizzle chocolate on cookies, then chill cookies unitl chocolate is set. Serve cookies at room temperature.
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