CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CASHEW CLUSTERS
Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. -Karen Daniels, Jefferson City, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.
Nutrition Facts : Calories 228 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CASHEW THUMBPRINTS
A different twist on a thumbprint cookie made with toasted cashews and silky milk caramel.
Provided by Jannine Fisk
Categories Cookies
Time 1h30m
Number Of Ingredients 12
Steps:
- 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!
GRANDMA'S CANADIAN CASHEW CARAMELS
My Canadian grandma makes these every year for Christmas. She lives in the States now and has to have the Roger's syrup shipped to her, but plain white granulated sugar can be used instead.
Provided by DEESE
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h35m
Yield 50
Number Of Ingredients 5
Steps:
- Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish.
- Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 15.3 g, Cholesterol 7.5 mg, Fat 5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 62 mg, Sugar 10.6 g
CARAMEL CASHEW THUMBPRINTS
Relish these great-tasting caramel and cashew thumbprint cookies - a delicious dessert to impress your guests with.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, beat butter and powdered sugar with electric mixer on low speed until mixed; beat on medium speed until creamy. Add vanilla and egg; beat until mixed, scraping bowl if necessary. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cashews.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 7 to 9 minutes or until edges start to brown. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack.
- Place 1 chocolate candy quarter in thumbprint of each warm cookie. Let stand 3 minutes to melt; with tip of small knife, swirl slightly to fill thumbprint. If desired, sprinkle with additional chopped cashews. Cool completely.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g, TransFat 0 g
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