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This caramel delight thumbprint cookie is coated with a sweet and salty mixture for an extra taste sensation.
Combine all sugar mixture ingredients in shallow dish; set aside.
Beat brown sugar and butter in medium bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed. Set aside 1/4 cup dough. Cover remaining dough; refrigerate 30 minutes.
Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
Shape chilled dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
Divide reserved 1/4 cup dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.
Dietary Fiber: 0g
I can't wait to make these. Your recipe is featured at Weekly Rays of Sunshine as one of my favorite pins this week. I'd love it if you linked this to Saturday Dishes. We are highlighting cookies and candy today.
* Follow-up to a previous review. First, I substituted Caramel Spread & thickened it slightly with flour (about 1 teaspoon flour to 1 Tablespoon spread). This time, the caramel did not incorporate into the cookie (YEA!). I also put a little extra flour in the dough & they "puffed up" a little more. I also tested making the cookies WITHOUT caramel inside & coating them with the sugar mixture before baking; then I made sandwich cookies using the caramel spread as the filling in-between the 2 cookies. The best ones were the ones with LOTS of caramel in the middle, so don't spread it too thin. After assembling the sandwich cookies, I rolled them in the sugar mixture again, especially coating on the edge of the filling. These are now going on my "Christmas Cookie List"!
Absolutely YUMMY! I also had trouble with the filling incorporating into the cookie. Next time I plan to use Caramel Spread instead of Dulce de Leche. It can be found at World Market and is thicker. I also might make some of them as sandwich cookies instead of putting the caramel inside the cookie before baking. I will post the results!
I followed the recipe almost to a T (the only thing I did differently was to roll the cookies in the sugar mixture BEFORE putting them in the oven), and they came out looking pretty much like in the picture. I think the only thing I would do in the future would be to add more dulce de leche to each cookie. They were delicious! I would definitely make them again.
I made it twice. both times the dulce la leche ended incorporating into the dough , My purchased dulce was not vert thick. All and all it was a big disappointment. Will not try again.
With all due respect to Cindy Test Kitchen, I think this recipe is faulty. She describes it as "a flatter- type cookie" which doesn't jibe with the accompanying picture. That, to me, gives a false impression of the final result. Also, I chilled the unbaked cookies for two hours and they still flattened.Having made my own dulce de leche, I was very, very disappointed with this recipe. Maybe another try in the test kitchen is needed? BTW, they tasted fine but I missed the "puddle" of filling, as shown in the picture.
I chilled the cookies before filling but they were still really flat when baked, so I guess I should have chilled them more after filling. Also, most were sunken and cracked on top. I made the holes with a wooden spoon handle and thought I piped them full. In fact I wondered if they were overstuffed. Could the cracking have been caused by making the dough cap too thin? What about the sinking? I like them well enough to play with perfecting them, but it would help to have more pointers since I can't make as many batches as the test kitchen.
I only bake a few times a year and from following this recipe, I had wonderful results. They were delicious and might become a holiday tradition for our family.
Once again, I followed the recipe exactly and I got very flat cookies. Remarkably the dulce la leche stayed centered and the overall flavor was unexpectedly good. But, they did not look like the picture and I'm not sure I'll try them again.
Was easy to make, but the you have to be careful with the oven 375 was to hot for the cookie and burned easy. Overall the tastes of the cookie was a delightful play with the taste buds.
What is "dulce de leche" and where do you find it?
I thought I follwed the instructions carefully, but the result wasn't as pictured because the dulce la leche ended incorporating into the dough and made a chewy cookie. Also, the instructions indicated dipping the finished cookie into the sugar/salt/cinnamon so it didn't stick to the cookie as well as if it had been rolled before baking. The cookie was so-so.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3693
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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