Sandies by the Sea
Here's a sensational thumbprint cookie that boasts a creamy caramel filling lightly sprinkled with sea salt crystals and then festively drizzled with scrumptious dark chocolate.
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup firmly-packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup pecans, lightly toasted and very finely ground*
20 caramel candies
3 tablespoons cream or whole milk
2 to 3 tablespoons large crystal sea salt or fleur de sel, as needed**
1 cup chopped bittersweet chocolate or semisweet chocolate morsels
- Combine flour and salt in bowl; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or butter the sheets.
- Roll dough into 1-inch balls with floured hands. Place on baking sheet at least one inch apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 minutes or until bottoms are brown and set.
- Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper.
- Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 teaspoons of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm.
- Place chocolate in plastic bag in a bowl, heat on medium at 30-second intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm.
Makes about 4 dozen.
*To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake in a preheated oven at 350°F (175°C) for 5 to 10 minutes or until golden brown. Remove from pan to cool. Finely chop cooled nuts in a food processor or blender.
**Sea salt and fleur de sel are found at specialty food markets and most supermarkets. For this recipe, choose a white or pink variety with large crystals
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.