Day Two of holiday baking included several different of Thumbprint Cookies
Salted Caramel Thumbprint Cookies
1 cup butter
3/4 cup granular sugar
1 teaspoon vanilla
3 eggs (yolks only)
2 1/4 cup flour
1/2 cup brown sugar
1/3 cup butter
3 Tbs heavy cream
Combine 1 cup butter, sugars, egg yolks and vanilla and beat until creamy. Add flour and beat at low speed until well mixed. Cover and refrigerate for one hour.
Preheat oven to 375 degrees F. Shape dough into 1″ balls. Place on parchment paper lined cookie sheets, 2″ apart. Make an indent in the center of each cookie with the end of a wooden spoon handle. Bake for 7-10 minutes until edges begin to brown.
Combing brown sugar with 1/3 cup butter in a small saucepan. Cook over medium heat, stirring constantly until the mixture begins to boil. Continue cooking and stirring for one more minute. Stir in whipping cream. Allow to cool for about 15 minutes. Spoon 1/2 teaspoon caramel mixture into the center of each cooled cookie. Sprinkle with coarse sea salt. Then transfer to wire rack to cool completely.
Chocolate Caramel Thumbprint Cookiess
Trial #1: Follow the recipe above. When the cookies are removed from the oven, top with a chocolate star candy and cover with caramel.
Trial #2: Follow the recipe above. When the cookies are removed from the oven, top with a chocolate star candy and drizzle with caramel.
Trial #2 looked nicer and tasted better!
Red Velvet Thumbprint Cookies
I made these last year and really liked them. So, they were included in my baking this year as well. For the recipe, see the December 15, 2015 posting.