Salted Caramel & Pretzel Thumbprints

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Butter or margarine

• Baking & Spices

  • 1 cup Bob's red mill all purpose white flour, Organic Unbleached
  • 1/4 cup Brown sugar
  • 2/3 cup Caramels
  • 2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt
  • 1/4 cup Shortening
  • 1 tsp Vanilla

• Ingredients

  • 1 Frosting:

• Snacks

  • 1 Cookies
  • 3/4 cup Snyder salted caramel pretzels

• Dairy

  • 1/3 cup Whipping cream

Found on thecreativebite.com

Description

Ingredients

• Cookies
• ¼ c. shortening
• ¼ c. butter or margarine
• ½ tsp. vanilla extract
• ¼ c. brown sugar
• 1 c. Bobs Red Mill Organic Unbleached All Purpose White Flour
• ¼ tsp. salt
• 1 egg separated
• ¾ c. Snyder salted caramel pretzels, chopped finely (substitute regular pretzels)
• Frosting
• ⅔ c. caramels melted
• ⅓ c. whipping cream
• 2 c. powdered sugar
• ½ tsp. vanilla
• ¼ tsp. sea salt

Directions

• Preheat your oven to 350°. In a medium bowl, mix shortening, butter, sugar, egg yolk, and vanilla until smooth. Blend flour and salt into the mixture. Roll into one inch balls, dip balls into slightly beaten egg white, then roll into chopped pretzels. Arrange on a lined cookie sheet and indent the middle of each cookie gently with your thumb. Bake at 350° for 10 to 12 minutes. Immediately upon removing the cookies from the oven, use your thumb to reinforce the indent in each cookie. Allow to cool completely.
• Meanwhile, melt the caramels in the microwave or over a double boiler. Mix the caramels with the whipping cream, powdered sugar, vanilla and sea salt. Mix until smooth.
• Top each thumbprint with icing and store in an airtight container.
• Freeze any extras the same day for the freshest cookies.