Ingredients:
β’ 1/2 cup butter
β’ 1/2 cup shortening
β’ 1/2 cup brown sugar packed
β’ 2 eggs yolks separated from whites
β’ 1 tsp vanilla extract
β’ 2 cups all purpose flour
β’ 1/2 tsp salt
β’ 1 1/2 cups chopped pecans
β’ 1/2 cup warm caramel
Instructions:
Preheat oven 350ΒΊ F. Line a baking sheet with parchment paper or a silicone baking mat.
Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.
Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.
Beat egg white with fork. Scoop 2 teaspoon sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly.
Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.
Bake 10 β 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies cracked. Fill each cookie with warm caramel. Let cool to set.
CARAMEL THUMBPRINT COOKIES
