Friday, December 19, 2014

Coffee-Toffee Thumbprint Cookies

I had been given some caramel fudge and thought I would try to find a recipe to use it. This is what I found.  O.K. I probably won't make them again, but they were certainly worth making.

Coffee-Toffee Cookie Dough:
1 cup unsalted butter, softened
3/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
2 1/4 cups flour
1 cup toffee bits (also known as Heath or Skor bits)
2 tablespoons instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt
Caramel Filling:
18 soft caramels, unwrapped
2 tablespoons heavy cream
Make the cookies:
1. Preheat the oven to 350 degrees F, and line two large cookie sheets with parchment paper.
2. Using a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until well combined. Beat in the egg and vanilla extract.
3. In a second mixing bowl, combine the flour, espresso powder, baking powder, salt and toffee bits. Add to the wet mixture and beat on low speed until combined.
4. Roll the dough into 1-inch round ball, and arrange on prepared baking sheets. Using your thumb, press a deep indent into the middle of each ball.
5. Bake in preheated oven for 10-12 minutes, or until golden-brown. Let cool on a baking sheet for 2-3 minutes, then transfer to a wire rack to finish cooling completely.
Fill the Cookies:
1. While the cookies are cooling, place the caramels and cream in a small microwave-safe bowl and microwave on High for 30 seconds, or until melted and smooth. If necessary, continue to microwave in 10-second increments until the caramels are melted, stirring between bursts.
2. Spoon a small amount of caramel into the center of each cookie. Let cool for 15-20 minutes before serving to allow the caramels to set.

No comments: