CARAMEL MACCHIATO THUMBPRINTS
Prize-Winning Recipe 2009! Create a coffee shop favorite flavor in a delicious cookie. These cookies can be habit-forming-smile, smile.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
- Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
- In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
- In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 10 g, TransFat 1/2 g
CARAMEL MACCHIATO
If you've got an espresso/cappuccino machine you're well on your way to recreating a top-choice Starbucks coffee drink. For the caramel part, you can use any caramel sauce that you find in the grocery store near the ice cream toppings. Pick your favorite. Just note that to make this recipe work best you'll only need 3 tablespoons of a richer caramel sauce (like the stuff Starbucks uses), but more like 4 tablespoons of a lighter sauce (such as fat-free Smuckers). For the vanilla syrup you can use the bottled syrups, such as those made by Torani, or just whip up a your own clone from scratch. By the way, if you want to make this clone super accurate, pick up bottles of the authentic vanilla syrup and caramel sauce sold in Starbucks stores.
Provided by JustaQT
Categories Beverages
Time 10m
Yield 16 oz
Number Of Ingredients 6
Steps:
- You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
- Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
- Remove from heat and cool.
- Store in a covered container.
- To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
- Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
- Add 3 to 4 tablespoons caramel sauce to the drink.
- Stir before drinking.
Nutrition Facts : Calories 92.7, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.2, Sodium 22.6, Carbohydrate 22, Sugar 18.8, Protein 0.6
CHOCOLATE-CARAMEL THUMBPRINTS
Chocolate dough balls are rolled in chopped pecans, indented in the centers, then baked and filled with melted caramels for luscious elegant cookies.
Provided by My Food and Family
Categories Recipes
Time 1h29m
Yield Makes about 3-1/2 doz. or 21 servings, two cookies each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add chocolate, egg and vanilla; mix well. Add flour; beat until well blended. Cover. Refrigerate 1 hour or until well chilled.
- Shape dough into 1-inch balls. Roll in pecans; press pecans gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Make indentation in center of each ball with your thumb.
- Bake 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.
- Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring after 30 sec. Spoon evenly into centers of cookies; cool until set.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CARAMEL MACCHIATO THUMBPRINTS
Make and share this Caramel Macchiato Thumbprints recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h25m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375°F In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
- Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
- In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
- In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.
ALMOND CARAMEL THUMBPRINTS
Steps:
- For the cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.
- Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment-the one that looks like the peace sign-and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.
- In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds.
- Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.
- When you're ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole-this is your thumbprint!
- Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.
- For the caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1/4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or "caramelize." This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling-this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.
- Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You'll most likely have leftover caramel sauce, so save it for something yummy-like pouring over vanilla ice cream!
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