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Before you jump to Salted Caramel Thumbprints recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.
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As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living just isn't that difficult. It's related to being sensible, more often than not.
We hope you got insight from reading it, now let's go back to salted caramel thumbprints recipe. You can have salted caramel thumbprints using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Salted Caramel Thumbprints:
- Take of cookies:.
- Take 6 oz of butter.
- You need 1/2 cup of granulated sugar.
- Provide 1 large of egg.
- Provide 1 3/4 cup of all purpose flour.
- You need 1/2 tsp of pure vanilla extract.
- Get 1/8 tsp of kosher salt.
- Prepare of caramel:.
- You need 1/2 cup of granulated sugar.
- You need 2 1/2 tbsp of unsalted butter, room temperature.
- You need 1/4 cup of heavy wipping cream.
Instructions to make Salted Caramel Thumbprints:
- Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight..
- Scoop level tablespoons of dough (I use a cookie scoop from Crate and Barrel…it’s priceless.) and roll into balls..
- Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel..
- Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm..
- Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel..
- By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies and top with sea salt..
Sprinkle caramel with a pinch of coarse salt. So I thought about making a variation using one of my new favorite flavor combinations and make a chocolate salted caramel thumbprint cookie. The creamy, soft salted caramel filling nestled in the middle of these sugar cookies is so good, you'll never want to make thumbprints any other way. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt. Recipe courtesy of Food Network Kitchen.
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