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Before you jump to Salted Caramel Thumbprints recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.
We all know that consuming healthy foods can help us truly feel better inside our bodies. Increasing our consumption of healthy foods while decreasing the intake of unhealthy types plays a part in a more healthy feeling. A bit of pizza doesn’t cause you to feel as healthy as eating a fresh green salad. Sometimes it’s tough to find wholesome foods for something to eat between meals. Shopping for snack foods can be a challenge because you have a great number of options. Here are some healthy snacks which you can use when you need a quick pick me up.
Yogurt can be a snack a lot of people ignore. Eating fat free yogurt in place of a wholesome larger lunch just isn’t a good idea. Low fat yogurt helps make a fantastic snack, however. It is a protein-rich resource of wholesome minerals and vitamins. Yogurt is often eaten to help preserve the digestive system because it is so easily digestible by most people. Yogurt unites perfectly with nuts along with seeds. This minimizes your sugar absorption without reducing the taste of your snack.
There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to salted caramel thumbprints recipe. You can have salted caramel thumbprints using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Salted Caramel Thumbprints:
- Take cookies:
- Prepare 6 oz butter
- Provide 1/2 cup granulated sugar
- Use 1 large egg
- Get 1 3/4 cup all purpose flour
- Take 1/2 tsp pure vanilla extract
- Take 1/8 tsp kosher salt
- You need caramel:
- Get 1/2 cup granulated sugar
- Get 2 1/2 tbsp unsalted butter, room temperature
- You need 1/4 cup heavy wipping cream
Steps to make Salted Caramel Thumbprints:
- Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.
- Scoop level tablespoons of dough (I use a cookie scoop from Crate and Barrel…it’s priceless.) and roll into balls.
- Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel.
- Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
- Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.
- By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies and top with sea salt.
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