The Rosiethon. Day 3. Chocolate Caramel Thumbprint Cookies.

Today, I'm making Chocolate Caramel Thumbprint Cookies

 Chocolate Caramel Thumbprint Cookies

1 1/2 sticks unsalted butter, softened

1 cup powdered sugar

1/2 tsp salt

1 1/2 tsp vanilla

1/2 cup cocoa powder

1 1/4 cups flour

1 large egg white beaten with 1 TB water

1 1/4 cups finely chopped pecans or walnuts

3/4 cup caramel, chopped into 1/2" cubes

Heat oven to 350°.

Grease two baking sheets.

Beat together butter, sugar, salt, and vanilla until smooth and creamy.

Stir in cocoa and flour.

Shape dough into walnut-size balls.

Dunk balls in egg white mixture, then roll them in the chopped nuts.

Space balls evenly on baking sheet, about 2 inches apart.

Press thumb into center of each ball, flattening slightly and creating a pocket.  Place a cube of caramel into each pocket.

Bake 8-10 minutes, until edges are set and caramel has pooled slightly in the centers.

Allow to cool in pans.

 I made my own caramel

when I made the Samoas,

but you could use store-bought.

Caramel Ingredients

2 sticks unsalted butter

1 pound light brown sugar

1 can sweetened condensed milk

1 cup light corn syrup

1 tsp vanilla

Lightly coat a baking sheet with butter. Line the pan with butter wax or parchment paper.  Buttering the tray first keeps the paper from slipping around when you pour in the hot caramel mixture.

In a large pot over high heat, bring cream, corn syrup, sugar, and butter to a boil, stirring until sugar has dissolved.  Continue to cook over medium heat, stirring frequently, until mixture reaches 248°, about 20 minutes.

Pour onto prepared pan.