December 21, 2009
Caramel Macchiato Thumbprints
Guess what? I missed my blogiversary! As of 10 days ago I have been doing this blog for a solid year! It has been a lot of fun. I have learned a lot about cooking, photography, and probably a little about myself as well. Greatest news to report that is despite all these delicious sweets on this blog, I have luckily avoided putting on any extra pounds. Now, that is definitely not to say that I have lost any weight! Haha! But I have not put any extra fluff which is nice. 🙂
This blog has turned into a great joy for me. I really love writing it and sharing recipes and ideas. Through time I have acquired quite a number of readers, and I would like to thank each of you for reading through my ramblings and stopping by to see what I am up to that day or week! However, I do wander if anyone else actually reads these ramblings…or do you just come over and check out the pictures and recipe? I know my Mom reads them, but that’s cause she is my Mom. If you don’t read my crazy ramblings, that’s ok. It is much cheaper then therapy that is for sure!
So long story short, Thank You! You guys rock! Thanks for sticking with me from this first post
(boy how times have changed in 1 year)!! Thanks for either coming and looking at the pictures, or recipes, or reading my ramblings…or whatever it is you do. And hopefully, next year I will be telling you Thank You for sticking around for 2.
Now as for these cookies, they were pretty dang fabulous! I loved the complexity of the flavors. Caramel, chocolate, and an espresso flavored cookie all add up to one heck of a party in your mouth! These were generally pretty easy to make and a crowd pleaser. I sent them in with Jorge to the office, as I do with almost all of our treats, and was told this was one of their favorites.
Caramel Macchiato Thumbprints
2 teaspoons instant espresso coffee powder or granules
1 tablespoon hot water
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, room temperature
2 teaspoons vanilla
18 caramels (from 14-oz bag), unwrapped
2 tablespoons milk
1/2 cup semisweet chocolate chips
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 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.