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When I say I love Christmas, I mean it! There really aren’t words to express the joy, comfort, love, and happiness it brings. No, it’s not the presents, nor candy, nor the decor (well that’s a small part). More, it’s the fact that each year we have a time period where joy prevails, gratitude seems to overflow and family comes first. And because of this, I love to perpetuate the season as much as I can.
This episode was so hard to condense. I could have gone on for hours. (Joel would have disowned me and probably abandoned his computer editing screen.) But I hope you enjoy this snippet of my farm around the holidays and that it inspires you to create, bake, decorate and enjoy!
Watch how to make these caramel thumbprint cookies:
Caramel Thumbprint Cookies
- Preheat oven to 350°F.
- Beat butter and sugar until smooth, light and fluffy.
- Add in the egg yolk, vanilla, and cream and beat until smooth.
- In a separate bowl, sift together flour, cocoa, and salt. Then add to the dry ingredients to the wet and mix until no dry streaks remain.
- Mix together one teaspoon water with egg white and set alongside prepared pecans.
- Scoop teaspoon-sized dough balls, roll in hands (if the dough is extra soft, chill for 30 minutes), dip in egg white, and roll in pecan crumbs. Set on parchment-lined baking sheets.
- Press thumb (or a round teaspoon measuring spoon) to make an indentation in the center of the cookie.
- Bake in preheated oven for 10-15 minutes. The edges will be set with a soft center.
- Remove from oven and remake indentation in each cookie. Then spoon in ½ teaspoon caramel. Let cool completely.
- Optionally, drizzle on melted semi-sweet chocolate to give a festive finish!