Gilded Thumbprints

We made a batch of each dough and mixed and matched the fillings (including our Gingerbread Caramel Sauce--find the recipe on page 70).

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Gilded Thumbprints

Serving size: 3 dozen Prep 45 mins Total Time 1 hr 15 mins

Ingredients

  • 1 recipe Chocolate or Vanilla Thumbprint Dough (SEE NOTES)
  • Crystal sugar
  • Pecans
  • Edible gold color mist
  • Semisweet chocolate, melted
  • White chocolate, melted
  • Caramel sauce
  • Edible glitter stars

Directions

1. Heat oven to 350 degrees F. Line baking sheets with parchment.

2. Roll 3/4-inch balls of dough and place on baking sheets. Roll some balls in crystal sugar, if desired. Use your finger or a round 1/4 teaspoon to make an indentation in the center of each. Bake until cooked through, about 10 min. Re-indent centers and cool on pans.

3. Arrange pecans in a flat layer on a sheet of foil. Spray with gold color mist and allow to dry.

4. Fill thumbprints with a bit of melted chocolate or caramel sauce. Decorate with golden pecans or sprinkles as desired. Allow chocolate and caramel to set before storing. Keep airtight for up to 3 days.

Note

Vanilla Thumbprint Dough
  • In a bowl whisk together 1 1/3 cups all-purpose flour and 1/2 tsp salt. In another bowl beat 1/2 cup unsalted butter and1/2 cup sugar with an electric mixer until fluffy, about 4 min. Beat in 1 large egg and 1/2 tsp vanilla extract. On low speed, stir in flour mixture. Use dough immediately. Makes about 3 dozen thumbprints.

Note

Chocolate Thumbprint Dough
  • In a bowl whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 tsp salt. In another bowl beat 1/2 cup unsalted butter and 2/3 cup sugar with an electric mixer until fluffy, about 4 min. Beat in 1 large egg yolk, 1 tbsp heavy cream, and 1/2 tsp vanilla extract. On low speed, stir in flour mixture. Use dough immediately. Makes about 3 dozen thumbprints.
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