Thursday, April 16, 2015


Yesterday I posted a chocolate thumbprint cookie recipe. Today's post is a bit different take on thumbprint cookies. This is a newer recipe I got last fall from my BH&G magazine.

2/3 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 tsp salt
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour

In a large mixing bowl, using an electric mixer on medium speed, beat the butter for 30 seconds. Add the sugar and salt; beat until combined, scraping down sides of bowl. Beat in the egg and vanilla until combined. Beat in flour. Cover and chill 1 hour or until easy to handle.

Preheat oven to 375 degrees.

Roll chilled dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets. Press thumb into center of each ball.

Bake at 375 degrees 8 to 10 minutes or until bottoms are lightly browned. If the centers puff back up during baking gently press back using the back of a spoon. Remove from oven to wire racks to cool.

Salted Pumpkin Caramel:
1/2 cup granulated sugar
2 tbsp water
2 tbsp light corn syrup
1/3 cup whipping cream
2 tbsp unsalted butter
3/4 tsp pumpkin pie spice
1/2 cup canned pumpkin
Flaked sea salt for garnish

In a medium saucepan bring the sugar, water, and syrup to boiling over medium heat, swirling the pan to stir. Boil gently, uncovered, until browned. Once browned to a medium amber color, about 5 minutes, remove from the heat. Immediately add the cream and butter - note: mixture will boil and foam. Stir well. Add the pie spice and the pumpkin, stirring well to incorporate. Transfer mixture to a bowl, cover and chill at least 4 hours. Spoon into the indentations on the cookies and sprinkle with the sea salt.

Yield: 3 dozen cookies
Per cookie: 92 calories, 5 g fat, 86 mg sodium, 11 g carbs, 0 g fiber, 1 g protein

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