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Sweet Sound Bites: Salted Caramel Pretzel Cookies

3/16/2016

2 Comments

 
Salted Caramel Pretzel Thumbprint Cookies
The Occasion: Sweet treats for a special occasion. Sometimes a party invitation includes a request to bring something share-able. These delectable delights would be perfect! They are unusual enough to stand out among ho-hum offerings on a buffet table yet easy to prepare and even make ahead. Dulce de leche and pretzel bits bring a welcome surprise to traditional thumbprint style cookies.

This recipe comes from the Food Network cookbook titled Sweet. The page is dog-eared because I’ll for sure be making these again. I was thinking maybe for Holiday Open House 2016, but I probably can’t wait that long. Who wants to invite me to a potluck party? I’ll bring the good stuff.

How about a sweet little playlist of new tunes to accompany the rest of the story? Today’s sound bites come from Laney Jones + Yoya, who describe their sound as folktronic. I can dig it! Click their names to visit their websites and learn more.

Click the photos to enlarge them and read the captions.
Printable Recipe- Salted Caramel Pretzel Thumbprint Cookies
File Size: 519 kb
File Type: pdf
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Salted Caramel-Pretzel Thumbprint Cookies
Recipe source: Sweet by the editors of Food Network Magazine 

INGREDIENTS:
  • 1 ½ cups broken thin pretzel sticks
  • 2 sticks unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine salt
  • 1 ¾ cups all-purpose flour
  • ½ cup dulce de leche or thick caramel sauce
  • Flaky sea salt, for sprinkling
 
DIRECTIONS:
  • Put ¼ cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
  • Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
  • Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed.
  • Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
  • Put the remaining 1-¼ cups pretzels in the resealable plastic bag and rough crush with the rolling pin; spread on a rimmed baking sheet.
  • Drop tablespoonfuls of dough on top of the pretzels and roll into balls, pressing so the pretzels adhere.
  • Refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 325° F.
  • Line 2 baking sheets with parchment paper (or silpats). Arrange the cookies about 1 ½ inches apart on the prepared baking sheets.
  • Make a deep indentation in each with your thumb.
  • Bake, switching the pans halfway through, until lightly golden, 15 to 18 minutes.
  • Re-indent with the back of a teaspoon, if necessary.
  • Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
  • Fill each indentation with the dulce de leche (a generous half-teaspoon or so) and sprinkle lightly with sea salt.
Yield:  About 24 cookies
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Salted Caramel Pretzel Thumbprint Cookies
All photos: Ann Johnson
2 Comments
Ann B Johnson link
3/20/2016 08:53:07 am

These cookies offer a little something extra. I mean all cookies are winners in my book, but these - with their salty-sweet combo - really ring the bell. Try for yourself!

Reply
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3/1/2017 09:30:25 am

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