Ingredients
Enjoy our delicious Caramel Thumbprint Cookies
Ingredients
- 20 pieces Werther's Original Creamy Toffees
- 280g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 227g butter, softened
- 120g brown sugar
- 1 egg
- 1 tsp almond extract
- 180g ground almonds
Instructions
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Preheat oven to 180C. Line 2 baking sheets with baking paper.
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Combine flour, baking powder, baking soda and salt in a bowl.
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In the bowl of an electric mixer, cream butter with brown sugar until light and fluffy about 2 minutes.
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Add in egg and almond extract and beat to combine.
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Add in ground almonds and stir.
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Gradually add in dry ingredients and mix on low until evenly combined.
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Form a ball with about 2 tablespoons of dough. Place on cookie sheet and flatten slightly with finger tips. Repeat with remaining dough. Using the tip of your thumb, make a hole as deep as you can in each dough ball without poking through the bottom.
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Bake almond cookies for 10 minutes, then remove from oven.
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Meanwhile, unwrap the Werther's Original Creamy Toffees and cut each one in half.
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Place 1/2 toffee piece into each of the formed thumb prints. Return almond cookies to oven immediately and bake until toffees have melted and cookies are golden around the edges, about another 5 minutes.
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Transfer to a resting rack and let cool for 10 minutes.
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Makes: 36 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
