Salted Caramel Demerara Thumbprint Cookies

Salted Caramel Demerara Thumbprint Cookies IMAGE Image by: Salted Caramel Demerara Thumbprint Cookies IMAGE Author: Canadian Living

Using Demerara sugar in place of icing sugar makes these cookies extra moist and adds a slight molasses-like taste. Fill the thumbprints quickly or else the caramel will seize. If this happens, simply reheat on the stovetop or microwave in a microwaveable dish until soft.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2015

Ingredients

Cookies:
  • 1 cup butter softened
  • 3/4 cups packed Demerara sugar or dark brown sugar
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
Garnish:
  • edible gold leaf (optional)
Salted Caramel:
  • 3/4 cups granulated sugar
  • 1/3 cup light-colour corn syrup
  • 1/3 cup whipping cream (35%)
  • 3 tablespoons butter softened
  • 1 1/2 teaspoon vanilla
  • 3/4 teaspoons salt

Method

Cookies: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, Demerara sugar and vanilla until fluffy; stir in flour just until combined.

Roll by 1 tbsp into balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger or handle of wooden spoon into centre to create well 1/2 inch (1 cm) deep and 3/4 inch (2 cm) wide. Pinch together any cracks around edge. Repeat with remaining balls.

Bake, 1 sheet at a time, in 350?F (180?C) oven until bottoms are light golden, 12 to 14 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely.

Salted Caramel:
In saucepan, bring sugar and corn syrup to boil over medium-high heat; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until dark amber, 4 to 5 minutes. Remove from heat; standing back and averting face, stir in cream, butter, vanilla and salt. Return to medium-high heat; cook, stirring, until slightly thickened, about 2 minutes. Let cool for 5 minutes. Spoon scant 1 tsp into well of each cookie; let stand until set, about 5 minutes. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days. Let stand at room temperature for 10 minutes before serving.)

Garnish: Sprinkle caramel with gold leaf (if using).

Tip from The Test Kitchen: To make thumbprint cookies that hold their shape during baking, roll the dough into high balls and use the handle of a wooden spoon to indent them right down the centre.

Nutritional facts per cookie: about

  • Sodium 78 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 116.0
  • Total fat 7 g
  • Potassium 11 mg
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salted Caramel Demerara Thumbprint Cookies

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