Nutty Caramel Thumbprint Cookies

Nutty Caramel Thumbprint Cookies
Photo by Scott Phlilips


  • ½ tsp. table salt
  • 8 oz. (16 Tbs.) unsalted butter, at room temperature
  • 3 Tbs. heavy cream
  • 1-½ oz. (1/3 cup) finely chopped pecans, lightly toasted
  • 10 oz. (2-¼ cups) all-purpose flour
  • 22 small caramels (6 oz.), such as Kraft brand
  • 1-½ tsp. pure vanilla extract
  • + 1 more ingredients
    • 2-½ oz. (2/3 cup) confectioners’ sugar

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners. In a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the butter, confectioners’ sugar, vanilla, and ...

View full recipe at Fine Cooking


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