Salted Caramel Almond Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1/4 tsp Baking soda
  • 1 cup Brown sugar
  • 20 Caramels
  • 1/4 tsp Salt
  • 1 Sea salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Almonds

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Heavy cream

Found on julieseatsandtreats.com

Description

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract
• 2 1/2 cups all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups finely chopped almonds
• 20 caramels
• 1/4 cup heavy cream
• sea salt, for sprinkling

Directions

• Thumbprint Cookies Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Cream butter and brown sugar together until light and fluffy, about 1 minute. Add in eggs, vanilla extract, and almond extract. Beat until combined. Add in flour, baking soda, and salt. Mix until combined (dough will be thick). Shape dough in about 1 to 2 balls, and roll each in chopped almonds. Place each cookie on the sheet, about 2 apart. Press your thumb in the center of each cookie, pressing down slightly. Bake cookies for 10-12 minutes, or until cookies are slightly golden brown. Caramel Filling Place caramels and cream in a bowl and microwave in 30-second increments at 50% power (stirring after each hit in the microwave), until the caramel is smooth. Fill the centers of each cookie with caramel and sprinkle with a bit of sea salt, if desired. Enjoy!
• Thumbprint Cookies Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Cream butter and brown sugar together until light and fluffy, about 1 minute. Add in eggs, vanilla extract, and almond extract. Beat until combined. Add in flour, baking soda, and salt. Mix until combined (dough will be thick). Shape dough in about 1 to 2 balls, and roll each in chopped almonds. Place each cookie on the sheet, about 2 apart. Press your thumb in the center of each cookie, pressing down slightly. Bake cookies for 10-12 minutes, or until cookies are slightly golden brown. Caramel Filling Place caramels and cream in a bowl and microwave in 30-second increments at 50% power (stirring after each hit in the microwave), until the caramel is smooth. Fill the centers of each cookie with caramel and sprinkle with a bit of sea salt, if desired. Enjoy!
• Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
• Cream butter and brown sugar together until light and fluffy, about 1 minute. Add in eggs, vanilla extract, and almond extract. Beat until combined.
• Add in flour, baking soda, and salt. Mix until combined (dough will be thick).
• Shape dough in about 1 to 2 balls, and roll each in chopped almonds.
• Place each cookie on the sheet, about 2 apart. Press your thumb in the center of each cookie, pressing down slightly.
• Bake cookies for 10-12 minutes, or until cookies are slightly golden brown.
• Caramel Filling Place caramels and cream in a bowl and microwave in 30-second increments at 50% power (stirring after each hit in the microwave), until the caramel is smooth. Fill the centers of each cookie with caramel and sprinkle with a bit of sea salt, if desired. Enjoy!
• Place caramels and cream in a bowl and microwave in 30-second increments at 50% power (stirring after each hit in the microwave), until the caramel is smooth.
• Fill the centers of each cookie with caramel and sprinkle with a bit of sea salt, if desired.
• Enjoy!

Nutrition