Thursday, January 6, 2011
I love that this recipe has 8 ingredients. Seriously. And most of them are already in your cupboard. You could probably walk into your kitchen and make this recipe right now... If you're the kind of person who keeps heavy whipping cream on hand and keeps butter at room temperature for just such occasions.
Salted Caramel Thumprint Cookies
1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt
1. Preheat the oven to 350 degrees F.
4. Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in the microwave just until warm (30 secs-1 min).
6. By now your cookies should be cooled. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt. You can eat right away (the caramel will be goopy and wonderful), or let sit for so that the caramel has a chance to firm up, 2 hours or so.