Salted Caramel Almond Thumbprint Cookies Recipe
A recipe for Salted Caramel Thumbprint Cookies that is perfect for the holidays. This is our go-to holiday cookie recipe. Almond thumbprint cookies filled with a little caramel and then lightly salted.
Servings: 30
Calories: 157kcal
Ingredients
- ⅔ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ cup almond meal
- 1 egg, lightly beaten
- 1 teaspoon almond extract
- 2 cups cake flour, sifted
- 1 teaspoon baking powder
- 2 egg whites, lightly beaten
- 1 cup sliced almonds, crushed
caramel
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup light corn syrup
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons heavy cream
- 1 tablespoon evaporated milk
- 1 teaspoons vanilla extract
- 1 tablespoon sea salt flakes
Instructions
- Preheat oven to 350°F.
- In a stand mixer (or with a hand mixer), with a paddle attachment, cream together the butter and sugar until light and fluffy.
- With the speed on low add the almond meal followed by the lightly beaten egg and almond extract.
- Scrape the sides of the bowl and add the flour and baking powder.
- Mix together, with a wooden spoon until fully incorporated. Do not over mix the dough.
- Roll 1 inch balls of dough and place on a parchment lined baking sheet until all of the shortbread dough has been used.
- Gently coat each ball in the egg white and then roll the balls in the crushed almonds.
- Place the balls onto a baking sheet and using your thumb, gently press down into the center of each ball, creating a “thumbprint” in the cookie dough.
- Place baking sheet into a refrigerator and allow the balls of dough to chill for about 30 minutes.
- Remove the baking sheet from the refrigerator, place it in the oven and bake for16 to 20 minutes or until the tops of the cookies just begin to brown.
- Remove from the oven and allow the cookies to cool.
- While the cookies cool begin making the caramel by combining the sugars and corn syrup in a medium sauce pan.
- Bring the mixture to a boil on medium-high heat.
- Once the mixture reaches 240°F remove from heat and whisk in the butter, cream and evaporated milk until fully incorporated. (be careful; the mixture with begin to bubble violently)
- Stir in the vanilla and allow the hot caramel to slightly cool, about 15 minutes.
- Place 2 teaspoons of the warm caramel into each thumbprint on each cookie.
- Once all of the cookies have been filled allow the caramel to set, about an hour.
- Sprinkle the tops of each cookie with the sea salt flakes and serve or store in an airtight container.
Nutrition
Serving: 1g | Calories: 157kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 256mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 172IU | Calcium: 28mg | Iron: 1mg