Today’s recipe is for a beautiful thumbprint cookie. I normally do not care for thumbprint type of cookies, I don’t really know why, but I really wanted to try these when I saw this is the Cuisine Holiday Baking Guide. I mean, they have cashews and caramel in them – how could they not taste good? This is another dough that has to chill in the fridge before shaping and baking (I have 2 other kind of cookie dough in the fridge now) which make them perfect to make around your schedule. The dough is quite soft, even after chilling. They take a bit of work to put together but still very easy make and the end result is quite lovely to look at. A really nice holiday cookie to make and to eat. Bake away…
CARAMEL CASHEW THUMBPRINTS
1/2 C unsalted butter, softened
2/3 C light brown sugar, packed
1 tsp vanilla extract
1/4 tsp salt
1 1/3 C all-purpose flour
1 egg white
1 tsp water
1 1/2 C finely chopped, salted, roasted cashews
16 individually wrapped caramels (Kraft)
3 Tablespoons heavy cream
note: I didn’t have individually wrapped caramels, only a bag of mini caramel bits. I used 1/3 cup and it worked out fine)
3 oz white chocolate
1 teaspoon shortening
Cream the butter and sugar until light and fluffy, about 5 minutes. Add the egg, vanilla, and salt and beat until well combined. Add the flour and beat on low-speed until everything is combined. Wrap the dough in plastic wrap and chill for 1 hour or more.
Preheat the oven to 350. Line a baking sheet with parchment paper (a baker’s best friend)
Heat the caramels with the cream over low heat and stir until melted and creamy. Remove from the heat.
In a small bowl whisk the egg white and 1 tsp water together with a fork. Place the cashew bits in a separate bowl.
Break off walnut size bits of dough and roll into 1 inch balls. Dip each one in the egg whites and them roll them in the cashew nuts to coat them all over.
Place them on the baking sheet about 2 inches apart from each other. Using the back of your 1 tsp measuring spoon, make an indentation into the middle of each cookie.
Bake for about 11-13 minutes or until set.
Take them out of the oven and immediately go over the indentation again with the back of your spoon. Using a small spoon, carefully the warm caramel into the indentations (about 1/2 tsp worth). Transfer to a rack to cool completely.
Heat the chocolate and shortening together and mix well. Drizzle the chocolate onto to cookies using a fork or a whisk. Place them in the fridge for a few minutes to set the chocolate.