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Caramel Cashew Thumbprints

Submitted by: | Source: bakingmecrazy

Caramel Cashew Thumbprints
2010-05-08 Other
4 3

These delicious cookies are very easy to make and look elegant on a holiday cookie tray.

  • Servings: 24 cookies
  • Prep Time: 1 hr and 15 min (including chilling)
  • Cook Time: 15 min
  • Total Time: 1 hr and 30 min


8 Tbsp Softened Butter
⅔ cup Light Brown Sugar
1 Large Egg
½ tsp Vanilla
¼ tsp Salt
1⅓ cups Flour
1 Egg White
1 tsp Water
1½ cups Salted Cashews, toasted and chopped
1 can (13.4 Oz.) Dulce De Leche Milk Caramel
2 oz Milk Chocolate
½ tsp Vegetable Shortening


In a large bowl, cream the butter with the brown sugar until light and fluffy. Add the egg, vanilla and salt and mix well. Add the flour and mix well. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper and set aside. In a small bowl, combine the egg white with the water and mix with a fork until blended. Place cashews in a medium shallow bowl. Remove dough from refrigerator and shape into 1-inch balls. Dip the balls in the egg white and water mixture, then roll in the cashews to coat. Place on the prepared cookie sheets 2-inches apart. With a measuring spoon, make an indentation in the center of each cookie. Bake for 12 – 14 minutes or until the edges are set and cookies are lightly browned. If necessary, redefine the indentations with a clean measuring spoon. Cool on pan for 1 minute, then move to a wire rack. Place the Dulce de leche milk caramel in a pastry bag fitted with a star tip and fill the indentation of each cookie. In a small bowl, microwave the milk chocolate with the vegetable shortening for 20 - 45 seconds or until melted. Drizzle the melted milk chocolate around the edges of the cookies, then allow to rest until chocolate is set. Enjoy!