Caramel Cashew Thumbprints

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By Jannine Fisk

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

serves 18
prep time 1 Hr 15 Min
cook time 15 Min
method Bake

Ingredients

  • 8 Tbsp
    butter, softened
  • 2/3 c
    light brown sugar
  • 1 lg
    egg
  • 1/2 tsp
    vanilla
  • 1/4 tsp
    salt
  • 1 1/3 c
    flour
  • 1 lg
    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
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How To Make

  • 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!
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