WebSlowly add to the mixer bowl and beat in at a low speed. Preheat oven to 350-degrees F. Form 1 inch balls. Roll the balls in beaten egg white and then in chopped pecans to coat. …
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The recipe I’ve chosen to “swap” is for Caramel Pecan Thumbprint Cookies, a buttery shortbread cookie with a creamy caramel center topped with toasted pecans. These cookies have been hubby taste-tested and approved!
Cool on wire racks. Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
My friend Judy is the indisputable queen of cookies (and pies) but unfortunately they aren’t usually keto friendly. When we visit CT and spend time with them, there are always tons of cookies to be eaten when we’re playing cards, and the thumbprint cookies with the walnut crust are my hand’s down favorite.
Instructions Preheat oven to 350. Mix flour, cocoa and salt in a bowl and set aside. Beat butter and sugar with mixer until light and fluffy. Add dry ingredients and mix well. Refrigerate for 1 hour. Mix 2 egg whites in a bowl until frothy. Roll chilled dough into 1 - 1½ inch balls, dip in egg whites and then roll into the pecans.