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Receta Carmel Nut Thumbprints
by Global Cookbook

Carmel Nut Thumbprints
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  Raciónes: 12

Ingredientes

  • 3/4 c. Sugar
  • 1/2 c. Butter or possibly margarine, softened
  • 1/2 c. Shortening
  • 1 tsp Vanilla
  • 1 x Egg, separated
  • 1 3/4 c. All purpose flour
  • 1/2 c. Unsweetened cocoa
  • 1/2 tsp Baking pwdr
  • 1 1/2 c. Finely minced pecans
  • 20 x Caramels, unwrapped
  • 1/4 c. Half and half

Direcciones

  1. Heat oven to 325. In large bowl, combine sugar, butter and shortening; beat till light and fluffy. Add in vanilla and egg yolk; blend well.
  2. Lightly spoon flour into measuring c.; level off. Add in flour, cocoa and baking pwdr to butter mix, mix well.
  3. In small bowl, beat egg white till foamy; place pecans in another small bowl. Shape dough into 1 inch balls. Dip in egg white; roll in pecans.
  4. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation of each cookie.
  5. Bake at 325 for 12 to 14 min or possibly till cookies are set.
  6. Meanwhile, in small saucepan, combine caramels and half and half; cook over medium low heat till caramels are melted, stirring occasionally.
  7. Immediately remove cookies from cookie sheets; place on wire racks. Spoon 1/2 tespoon hot caramel mix into center of each cookie. Cold completely.
  8. Makes 4 dozen cookies.