CARAMEL PECAN THUMBPRINTS RECIPES

Steps:

• In a large mixing bowl, combine flour, ginger, cinnamon, baking soda, nutmeg, and salt.
• In the bowl of a stand mixer, beat the softened butter and brown sugar on medium speed until light and fluffy. Alternatively, you may use a large bowl and an electric hand mixer.
• Next, add the molasses and the egg. Continue to beat on medium speed until combined. Scrape the sides as necessary.
• Slowly add the flour mixture to the butter mixture, 1 cup at a time, while beating on low speed. Scrap the sides in between cups of flour.
• After the dough has come together, place it on a large sheet of plastic wrap and press the dough into a flat disc. Wrap completely with plastic wrap and refrigerate at least 4 hours, or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls. Then, roll all sides of each ball in granulated sugar. Place the prepared balls 2 inches apart on the parchment paper-lined baking sheet.
• Bake the cookies for 8 to 10 minutes, or until edges of cookies just begin to brown.
• Remove from the oven and immediately press a pecan half into center of each cookie. Then, top each pecan with 1/4 teaspoon of the caramel.
• Remove the cookies from the pan and cool completely on a wire rack.
• Once cool, place the leftover parchment paper underneath the wire rack. This will catch any spills when you drizzle the chocolate. Drizzle the cooled cookies with the melted chocolate. Let stand until the chocolate has set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. 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.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.