Caramel Cashew Thumbprints

Jannine Fisk

By
@JFBakingMeCrazy

A different twist on a thumbprint cookie made with toasted cashews and silky milk caramel.


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Rating:

Serves:

18

Prep:

1 Hr 15 Min

Cook:

15 Min

Method:

Bake

Ingredients

8 Tbsp
butter, softened
2/3 c
light brown sugar
1 large
egg
1/2 tsp
vanilla
1/4 tsp
salt
1 1/3 c
flour
1 large
egg white
1 tsp
water
1 1/2 c
salted cashew nuts, toasted and chopped
1 1/2 c
dulce de leche milk caramel
2 oz
milk chocolate
1/2 tsp
vegetable shortening

Directions Step-By-Step

1
In a large bowl, cream the butter with the brown sugar until light and fluffy. Add the egg, vanilla and salt and mix well. Add the flour and mix well.
2
Cover dough with plastic wrap and chill for 1 hour.
3
Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper and set aside.
4
In a small bowl, combine the egg white with the water and mix with a fork until blended. Place cashews in a medium shallow bowl.
5
Remove dough from refrigerator and shape into 1-inch balls. Dip the balls in the egg white and water mixture, then roll in the cashews to coat.
6
Place on the prepared cookie sheets 2-inches apart. With a measuring spoon, make an indentation in the center of each cookie. Bake for 12 – 14 minutes or until the edges are set and cookies are lightly browned. If necessary, redefine the indentations with a clean measuring spoon. Cool on pan for 1 minute, then move to a wire rack.
7
Place the Dulce de leche milk caramel in a pastry bag (or plastic bag) fitted with a star tip and fill the indentation of each cookie.
8
In a small bowl, microwave the milk chocolate with the vegetable shortening for 20 - 45 seconds or until melted.
9
Drizzle the melted milk chocolate around the edges of the cookies, then allow to rest until chocolate is set. Enjoy!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American