Dreamy, decadent and melt in your mouth caramel thumbprint cookies.
Welcome back to Christmas baking count down.
I completely smitten with these caramel thumbprint cookies. They are everything dreamy. Melt in your mouth almond cookies filled with caramel sauce and drizzled with melted chocolate. Are you with me? Let’s take a stroll to cookie heaven.
We start by making the cookie base with margarine or butter, flour, corn flour or starch, sugar and almond essence. The corn flour or starch makes it hold its form and also makes it a “melt in your mouth” kind of cookie. I made one with corn flour and another without it and I prefer the one with corn flour. The sugar called for is three tablespoon caster or fine sugar which is relatively small. But do not be alarmed, most caramel sauce has enough sugar and everything comes together perfectly.
I used this caramel sauce which you can make ahead of time. There will be leftovers just save it in the fridge, drizzle over cakes like this yellow snack cake with caramel sauce, ice creams, hot cocoa, cookies or biscuits or just lick it with a spoon. For the chocolate drizzle, melt chocolate with butter or margarine, put in a piping bag, cut it thinly and drizzle whichever way pleases your heart.
My heart is gooey, my tongue is thankful, my stomach is happy 🙂
- 1 cup/ 120g pastry/ all purpose flour
- 2 tablespoons corn flour/ corn starch
- pinch of salt
- ½ cup/113g margarine or butter
- 3 tablespoons caster/ fine sugar
- 1/8 teaspoon almond essence/ extract
- caramel sauce for filling
- 50g chocolate
- 1 tablespoon margarine or butter
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Whisk together pastry or all purpose flour, corn flour and salt together, set aside.
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Using a stand mixer, hand held mixer or wooden ladle and a mixing bowl, beat margarine or butter and fine sugar together until combined and creamy. Mix in almond essence, turning the speed to low, add the flour, mixing to form a smooth dough.
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Chill in the fridge for thirty minutes to forty-five minutes for the margarine or butter to set.
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Preheat an oven to 180˚C/ 350˚F. Line a baking sheet with baking or parchment paper.
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Take about a tablespoon of dough and shape one inch ball. Place balls on prepared sheets, spacing them apart. Make a deep indentation in center of each ball enough to fill a generous amount of caramel .
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Bake in the preheated oven for 10-12 minutes till barely golden around the edges. The cookies will be very soft and hole made might have come up, press it down while still hot from the oven.
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Scoop about half teaspoon of the caramel and put in each indentation whiles cookies are cooling on the baking pan.
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Melt chocolate with butter or margarine. Pour melted chocolate into a piping bag. Secure the open end of the piping bag and tiny cut the closed end. Randomly drizzle the melted chocolate over the cookies in a zig-zag fashion.
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Place in the fridge to set. Caramel thumbprint cookies can be stored in an airtight container in the fridge for up to seven days.
Click for caramel sauce recipe. Make your own caster or fine sugar by pulsing granulated sugar in a blender until the texture is fine.