Thumbprint shortbread cookies are sometimes rolled in nuts or coconut and their centers are usually filled with different jams and even frosting. This recipe uses soft caramel instead as its center.
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 4 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 cup almond butter
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup sliced almonds, crushed
1 cup sugar
2 tablespoons honey
1/4 cup heavy cream
1. Make the dough: Sift together the flour, baking powder, and salt in a medium bowl and set aside. Using a mixer set on medium speed, cream 1/2 cup plus 2 tablespoons butter in a large bowl until light and fluffy. Gradually adding the brown sugar, continue beating butter until sugar is incorporated. Add the eggs, one at a time, beating thoroughly after each addition. Add the almond butter, vanilla, and almond extract and mix thoroughly. Reduce mixer speed to low, add the flour mixture, and mix until combined. Wrap dough in plastic wrap and chill for 1 hour.
2. Bake the cookies: Preheat oven to 350 degrees F. Pour crushed almonds into a shallow dish and set aside. Line two baking pans with parchment paper. Let dough come to room temperature. Shape the dough into 1 1/2-teaspoonful balls; roll dough balls in the almonds, place on the prepared baking pans, and press an indentation into the center of each ball. Chill for 10 minutes. Bake for 8 minutes, remove pans from the oven, indent the cookies again, and continue to bake until lightly browned and firm about 8 more minutes. Transfer cookies to a wire rack to cool.
3. Make the caramel centers: Combine sugar, 1/4 cup water, and honey in a heavy saucepan. Cook mixture over high heat until it reaches a dark-amber color about 12 minutes. Stir in remaining butter and cream and cool. Spoon about 1 teaspoon soft caramel into the center of each cookie. Store cookies in an airtight container at room temperature for up to 1 week.
(based on individual servings)
Total Fat: 7 g
Saturated Fat: g
Cholesterol: 18 mg
Sodium: 49 mg
Carbohydrates: 15 g
Fiber: 1 g
Protein: 2 g
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