There is something about caramel that just brings any dessert to another level. Salted caramel is all the rage nowadays and rightly so. The added touch of sweetness, balanced by the little kick of salt make everything more interesting and flavorful. These thumbprint cookies are of the basic kind but when their cavity is filled with this unctuous, amber filling, they become extra special! Sweettablescapes loves them and you will too!
Try this recipe from Better Homes and Gardens (November 2014 issue) for Thanksgiving and see smiles on everyone’s faces.
2/3 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light-color corn syrup
1/3 cup whipping cream
2 tablespoons unsalted butter
3/4 teaspoon pumpkin pie spice
1/2 cup canned pumpkin
Flaked sea salt
in a large mixing bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 seconds.
Place 2 inches apart on ungreased cookie sheets.
If cookie centers puff during baking, repress with the back of a measuring spoon. Remove and cool on a wire rack.
For Salted Pumpkin Caramel,
(Caramel may seem thin that’s OK.) Place in a bowl.