[Mommy Vegan]MommyVegan Prepare Oishi Salted Caramel Thumbprints For Vegan's Friend

Salted Caramel Thumbprints.

You can Cook Salted Caramel Thumbprints using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Salted Caramel Thumbprints

1. Lets Go Prepare of cookies:.
2. Lets Go Prepare 6 oz of butter.
3. What You needis 1/2 cup of granulated sugar.
4. What You needis 1 large of egg.
5. Lets Go Prepare 1 3/4 cup of all purpose flour.
6. Lets Go Prepare 1/2 tsp of pure vanilla extract.
7. Lets Go Prepare 1/8 tsp of kosher salt.
8. What You needis of caramel:.
9. What You needis 1/2 cup of granulated sugar.
10. Lets Go Prepare 2 1/2 tbsp of unsalted butter, room temperature.
11. What You needis 1/4 cup of heavy wipping cream.

Salted Caramel Thumbprints instructions

1. Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight..
2. Scoop level tablespoons of dough (I use a cookie scoop from Crate and Barrel…it’s priceless.) and roll into balls..
3. Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel..
4. Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm..
5. Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel..
6. By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies and top with sea salt..