Caramel Thumbprint Cookies Recipe
Caramel is one of my favorite flavors. Even though I love it on its own, I love it more when it is used in foods that is already loved, such as caramel cookies, as a flavoring. Caramel create a visual feast on the caramel cookie and add a wonderful flavor. It gives a very successful result in terms of texture, with the contrast it creates with its consistency that smears the teeth on a cookie that melts in the mouth.
The caramel cookies are a type of marmalade cookies. If you've tried marmalade cookies before, I think you can more or less imagine the flavor of caramel cookies. Other recipes that are close to caramel cookies are chocolate caramel shortbread recipe and maybe chocolate caramel tart.
I don't think anyone will have a hard time about anything about the shortbread part of the caramel cookie. However, I would like to underline that it is necessary to be sensitive about butter at room temperature and pay attention to the fact that the butter is at room temperature. Both cold butter and melted butter will change the consistency of the dough, spoiling the consistency of the cookie.
The main thing you need to pay attention to in the caramel cookie recipe is caramel. There are many ways to make caramel and many caramel recipes. With water, milk, cream, butter and milk, butter and cream, etc. can be done. Each ingredient and combination of ingredients (and amounts) affects the flavor and consistency of caramel. For example, I use a combination of milk and cream in my caramel pudding recipe. This recipe requires a more liquid caramel. Therefore, milk must be used. For the caramel cookie recipe, a thicker caramel should be used so that it does not run off. So heavy cream is enough. Therefore, I recommend that you stick to the recipe for the most suitable taste and consistency. If you haven't made caramel before, I suggest you watch the tres leches recipe video, which I'm sure will help with the similarity of the stages, although the ingredients are different.
The most common problems when making caramel are that the sugar does not melt, it melts in a very short time, takes a very dark color in a very short time and becomes bitter. These problems are all heat related. If the sugar does not melt, it means that the heat is not enough. On the contrary, if the sugar melts immediately and its color becomes very dark, it means that the heat is too high and it burned the sugar. The reason why caramel is bitter is because the sugar is burnt in the same way. So be very careful with the temperature. Instead of using a constant temperature, increase or decrease it when needed.
Enjoy the recipe...
- 1 egg,
- 125 g butter at room temperature,
- 1/2 cup of powdered sugar,
- 1 teaspoon of baking powder,
- 3 cups flour.
For the caramel;
- 3/4 cup sugar,
- 200 ml of heavy cream,
- Ground walnuts for topping.
- For caramel, melt the sugar in a saucepan over medium-high heat, without mixing it unless necessary and without burning it,
- Turn down the heat and add the heavy cream and cook, stirring constantly, until the solidified sugar melts again and it has a caramel consistency,
- Take it off the fire and let it cool,
- Mix eggs, butter, powdered sugar and baking powder in a deep bowl,
- Add the flour gradually and knead until you get a dough that does not stick to the hand,
- Take a piece from the dough, roll it into a ball and press it lightly to flatten,
- Press and pull a small bottle cap in the middle,
- Remove the middle piece with the help of a teaspoon and place the cookie on a baking tray lined with greaseproof paper,
- Prepare the remaining dough in the same way and place it on the tray,
- Bake in a preheated oven at 190 degrees until the edges crack slightly,
- Turn off the oven and wait for ten more minutes and then take it out of the oven,
- After the cookies have cooled down, put a teaspoon of caramel in the pits in the middle,
- Sprinkle chopped walnuts on top.