Congrats to Jennifer N – you are our second finalist in our cookie contest, woohoo!
Jennifer submitted a salted caramel thumbprint cookie recipe which is unlike any Christmas cookie I had made before. That combined with it sounding utterly divine put it in the running of our top 3.
Instead of writing about the story of baking these with my boys I thought it might be fun to show you. Our first ever ‘in the kitchen’ video from A Life From Scratch can be found below. It could not have been planned better. The boys were (both!) in good moods, the snow was lightly falling, and somehow we were all in festive gear. I hope you enjoy it as much as we enjoyed baking these delicious treats!
- 1 1/2 stick of unsalted butter, room temperature
- 1/2 cup of granulated sugar
- 1/2 teaspoon of pure vanilla extract
- 1 3/4 cup of all-purpose flour
- 1/8 teaspoon kosher salt
- 1/2 cup of granulated sugar
- 2 ½ tablespoons unsalted butter, room temperature
- 1/4 cup heavy whipping cream
- Preheat the oven to 350 degrees F.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla.
- Separately, sift together the flour and salt.
- With the mixer on low speed, add the flour mixture to the creamed butter and sugar.
- Mix until the dough starts to come together.
- Dump on a floured board and roll together into a flat square.
- Wrap in plastic and chill for 30 minutes.
- Roll the dough into 1 1/4-inch balls.
- Place the balls on an ungreased cookie sheet.
- Hold the cookie steady with one hand and press a light indentation into the top of each with your finger.
- Bake for 10 to 15 minutes, until they're just a little golden brown on the sides.
- While they're cooling, make the caramel.
- Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir.
- Cook over medium-high heat to a dark caramel, 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.
- 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.
- By now your cookies should be cooled. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt.
- You can eat right away (the caramel will be goopy and wonderful), or let sit for 2 hours so the caramel sets.
- Fancy and fantastic!
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We’re pretty much obsessed with salted caramel anything and will definitly be making these! The video was just too cute!
I love the video!! Great job!
Biz recently posted…Tex Mex Turkey Rice Soup
Love the video!! so great to see it actually being done, these are on my list for sometime this weekend, perfect for the holidays
thank you for sharing
Oh the video and your boys are too cute! Great job! Oh and the cookie looked yummy as well! 🙂