RCI-DS.003.0248.001
Pecan Caramel Thumbprints Cookies with Powdered Sugar
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] * This recipe ma
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1¾ cups
- ¾ unit
- ½ cup
- 2 large
- 2 cups
- 1 tsp
- ¼ tsp
- soft and chewy caramels48 unit
- 1 unit
Method
1
Preheat oven to 350°F (175°C). Finely chop 1¾ cups of pecans into small pieces and set aside.
2
Cream together ½ cup unsalted butter and ¾ cup sugar in a large bowl until light and fluffy, about 2-3 minutes.
3
Beat in 2 large eggs one at a time, mixing well after each addition.
4
In a separate bowl, whisk together 2 cups flour, 1 tsp baking powder, and ¼ tsp salt.
5
Fold the dry ingredients into the wet ingredients until just combined, then fold in the chopped pecans.
6
Roll dough into 1-inch balls and place them 2 inches apart on parchment-lined baking sheets.
7
Press your thumb into the center of each cookie to create an indent, then place one soft caramel into each thumbprint.
8
Bake for 10-12 minutes until the cookies are lightly golden around the edges and the caramel is soft.
12 minutes
9
Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10
Once completely cooled, dust the cookies generously with confectioners' sugar using a fine sieve.