Happy Friday!! I’m tossing around the idea of adding another type of post to the weekly schedule, and that being #FoodFriday. I cook most of our food at home and I’m also a HUGE fan of baking. I’m not sure if it will be weekly, but either way I’m starting it out with a recipe for these Caramel Nut Thumbprint Cookies!
I got the inspiration for these cookies from an amazing baking subscription box I got to try out from a company called Fikabröd! They’re an awesome company that sends a box every motnh filled with 5 to 7 gourmet or international ingredients + some cute little baking related goodies! Please head on over to this Instagram post to learn all about it, or to my links page. Either way, don’t forget to use code JESSICAHEAD to save $5 on your first order!Jump to Recipe
While I love cooking in general, I really love baking! Oddly enough, I really don’t enjoy eating the things I’ve baked. 🙃 I don’t have much of a sweet tooth at all.
Fortunately, my husband love baked goods! Especially anything chocolate.
When I received my box I really put my mind to it to see what I could come up with that used all of the ingredients. I toyed around with a ton of ideas before I finally settled on cookies.
What really stumped me was the caramel sauce and how to use it in ways other than a drizzle, because it is a little on the thicker side. Filling the thumbprints was a wonderful idea!
The caramel doesn’t set completely, so they definitely aren’t going to handle being stacked well, but they’re so delicious you probably won’t have enough left to stack anyway!
These shortbread based thumbprint cookies are very delicate and very flavorful.
Butter is the main flavor in these shortbread style cookies. To get the best results, I highly recommend you find a high quality butter to use. A European style butter is best because of the higher fat content. I like to use Kerrygold unsalted butter.
When it comes to forming the dough, if you refrigerate it first it will be near impossible to get a well in the center without your dough majorly cracking around the edges. To prevent this, it’s so much easier to form the dough balls and wells immediately after mixing and then refrigerate the formed cookie dough. Then when they’re firm and ready to bake you can just pop them straight from the fridge into the oven! That also makes them really great for making ahead.
For on demand cookies, you can form the dough and then freeze them on a cookie sheet. Then once they’re frozen completely you can toss them in a large ziplock for grab-and-go cookies. Just defrost in your fridge the night before r add a few minutes to your baking time.
Alright, here is the recipe for these super delish Caramel Nut Thumbprint Cookies!
Caramel Nut Thumbprint Cookies
- 227 grams high quality unsalted butter softened
- 134 grams granulated sugar
- 1/4 tsp vanilla extract
- 256 grams all-purpose flour sifted
- 1/4 tsp salt
- 50 grams macadamia nuts finely chopped
- 1/2 cup caramel sauce
- dark chocolate melted
- macadamia nuts crushes
- Add the room temperature butter to your mixer and beat at medium speed until smooth.
- Add sugar and vanilla extract and beat at medium speed until smooth and creamy.
- On low speed, stir in chopped macadamia nuts.
- Sift together the flour and salt in a separate bowl. Then, with the paddle attachment, add the flour and beat at a low speed until well mixed. Be sure to scrape the sides of your bowl frequently to make sure that all of the ingredients are mixed thoroughly.
- Using a tablespoon, measure out and shape your dough into 1 inch balls and place them 2 inches apart on to lined cookie sheets.
- Using either your thumb, or the back of a measuring spoon, gently press wells into the center of each cookie ball. Make sure they're deep, but not all the way to the bottom.
- Refrigerate the shaped cookies for at least 30 minutes or until they are firm.
- When the cookies are firm, preheat your oven to 350°F and bake cookies 13-18 minutes, or until golden. Be sure to turn your cookie sheet halfway through (around 7 minutes).
- When you take them out of the oven they will have puffed up a bit, so gently go back over them with the back of a measuring spoon to press the center wells back down.
- Let cookies rest on cookie sheet for a minute or two before transferring to a wire rack, and while still warm fill each cookie with about 1/4 tsp of caramel sauce.
- After they are transferred to the wire rack, but still warm, fill each cookie with about 1/4 tsp of caramel sauce.
Hope you love these as much as I do! 🤗