
A chocolate-covered coffee
bean is nestled atop each caramel-filled thumbprint, making these
cookies the perfect accompaniment with a hot latte or mocha!
Whole-Wheat
Caramel Lattes
- 1 cup (2 sticks) butter,
softened
2/3 cup granulated sugar
1/4 cup café mocha instant coffee crystals
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
18 caramels
1 tablespoon heavy cream
42 chocolate-covered coffee beans
- Preheat oven to 350ºF (175ºC).
- In a large bowl, cream butter, sugar and
instant coffee crystals together, until light and fluffy. Add
egg and vanilla; beat until blended. Combine flours in a separate
bowl and add to butter mixture; mix well.
- Roll dough into 1-inch balls, and place
2 inches apart on parchment-lined cookie sheets. Press thumb
into cookie center. Bake 10 to 12 minutes until cookies begin
to brown. Cool completely on a wire rack.
- In a small saucepan, over low heat, heat
caramels and cream; stirring frequently. Using a teaspoon, drop
melted caramel into each thumbprint, placing a chocolate-covered
coffee bean on caramel immediately.
- Store in an airtight container, at room
temperature, for up to three days.
Makes 42 cookies.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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