Thumbprint: Pecan Caramel Thumbprint
Source of Recipe
posted to recipecircus by becky
List of Ingredients
1 1/4 C. pecans
1/2 C. unsalted butter
2 large eggs
2 C. flour
1 t. baking powder
1/4 t. salt
48 soft and chewy caramels
confectioners sugar for decoration Recipe
In a food processor, pulse 1 1/4 cups pecans until just chopped; transfer to a small bowl. Put remaining 1/2 cup pecans and the sugar in food processor; pulse until nuts are finely ground. add butter and eggs; process until smooth. add flour, baking powder and salt; pulse just until blended. Scrape dough into a bowl.
Heat oven to 350° F. With dampened hands, roll dough into 1 inch balls, then roll in the chopped nuts to coat. Place 1 inch apart on ungreased cookie sheet. Press a caramel in center of each. Bake 10 to 12 minutes or until edges are very lightly browned. Remove to wire racks to cool. If desired, dust with confectioners sugar.Yield: 48
Store in airtight container at room temperature for 1 week or you freeze for up to 3 months.
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