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Before you jump to Salted Caramel Thumbprints recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active involvement. These kinds of changes need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going more green.
A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
The kitchen alone gives you many small means by which energy and money can be saved. It is quite uncomplicated to live green, all things considered. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to salted caramel thumbprints recipe. You can have salted caramel thumbprints using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Salted Caramel Thumbprints:
- Take cookies:
- You need 6 oz butter
- Use 1/2 cup granulated sugar
- Use 1 large egg
- Prepare 1 3/4 cup all purpose flour
- You need 1/2 tsp pure vanilla extract
- Prepare 1/8 tsp kosher salt
- Get caramel:
- Take 1/2 cup granulated sugar
- Use 2 1/2 tbsp unsalted butter, room temperature
- You need 1/4 cup heavy wipping cream
Steps to make Salted Caramel Thumbprints:
- Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.
- Scoop level tablespoons of dough (I use a cookie scoop from Crate and Barrel…it’s priceless.) and roll into balls.
- Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel.
- Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, 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. Mixture will bubble, then settle down to a velvety caramel.
- By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies and top with sea salt.
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