Holiday Baking – Thumbprint Cookies

Day Two of holiday baking included several different of Thumbprint Cookies

Salted img_1981Caramel Thumbprint Cookies
Cookie:
1 cup butter
3/4 cup granular sugar
1 teaspoon vanilla
3 eggs (yolks only)
2  1/4 cup flour
Filling:
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 img_1972

Trial #1:  Follow the recipe above.  When the cookies are removed from the oven, top with a chocolate star candy and cover with caramel.

 

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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 Cookiesimg_1982
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. 

Holiday Baking – Pretzel Butterscotch Cookies

With Christmas fast approaching, I have started my holiday baking.  Each year I try to find a new recipe or two to try.  This year, I actually come up with a couple ideas myself.

My first idea was  inspired by a recipe that I saw in a magazine – Pretzel Butterscotch Fudge.  When I saw the recipe, I thought that the combination would work for making cookies.  Using the classic Tollhouse Chocolate Chip recipe, I set out to try out my idea.

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For my first attempt, I simply replaced the chocolate chips with butterscotch chips and replaced the nuts with pretzel pieces.   The result tasted good.  But, in my opinion, there was too much butterscotch flavor and not enough pretzel crunch.

 

So, I decided to try again.  This time I reduced the amount of chips by half and doubled the amount of pretzels. The changes were successful – these tasted great!

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Butterscotch Pretzel Cookies
2  1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup granular sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup butterscotch chips
2 cup pretzels, broken in to pieces

Preheat oven to 375 degrees F. Combine flour, baking soda and salt.  Beat butter, sugars and vanilla until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chips and pretzels. Drop by spoonfuls onto ungreased baking sheets. Bake for 10-12 minutes until golden brown.  Cool slightly, then transfer to wire rack to cool completely.