Salted Caramel Almond Thumbprint Cookies

Recipe courtesy Matt Armendariz

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Total Reviews: 7

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  • on December 18, 2012

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    I quite liked these cookies. The only trouble I had was in cooking the caramel. It was such a small amount that I had a hard time using my big candy thermometer. I finally got a cup of cold water and dropped in some of the hot mixture - it immediately got hard as a rock. I didn't feel like starting over so I just continued on, using all heavy cream since I didn't want to open a can of evaporated milk for only 1 tablespoon. Surprisingly, it came out well. I thought the caramel would become really hard and harm one's teeth but that didn't happen. I am including these cookies in containers to be given away. I'm pretty sure I will be making these again.

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  • on December 16, 2012

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    I didn't have everything on the list to make this, so changes a couple things - I made mine with Hazelnuts vs. Almonds, as I didn't have the Almonds and I switched the extract to Raspberry, as I also didn't have Almost extract. Use Kosher Salt - didn't have Sea Salt handy. Didn't make the caramel from scratch, I bought it in a squeeze bottle - had to set in the fridge - topped each with a Cherry Cordial Hershey's Kiss - really good - my mouth was loving all the various flavor profiles. You could put Raspberry jam in these (with my changes in the thumb print and it would also make a yummy cookie.

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  • on December 08, 2012

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    If you have problems with the Caramel, buy the Kraft brand already wrapped ones. Cut them to
    fit the cookie and your done..The rest of the recipe do as listed. Saves a lot of work and they
    taste very good..

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  • on January 07, 2012

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    These cookies are the best I've had in such a long time! Well worth the prep time! Very good all year round too!

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  • on December 15, 2011

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    I decided to make these for the first time this year as something different from "the usual" holiday cookies. They're delicious! Time consuming, yes, but I think well worth it. I really like that the cookies themselves aren't too sweet. They're a mildly almond flavored shortbread, buttery & crumbly. The caramel adds the sweetness & is wonderful with the tiny bit of flaked sea salt, but it didn't set up as much as I hoped it would - a few of my cookies had caramel "meltdowns". Since it was still soft, I crushed some Ghirardelli dark chocolate chips and added to the pool of caramel on each cookie because I love that flavor combination.

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  • on December 14, 2011

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    This looked amazing and I couldn't help but add it my already full baking list this holiday season. Unfortunately it was not worth the time and effort. It includes ingredients that most people don't have on hand so need to go out and purchase, as I did. It then takes a considerable amount of time to create both the cookie and the caramel, but the pay off is just not there. The cookie isn't bad, but is not sweet enough for my taste. But the caramel was just not good at all. If you decide to make these, hunt around for a different caramel recipe. The cookie does look beautiful when finished though! All in all, there are great intentions here and the cookie is pretty good but I'll find another caramel recipe for next time (yes, I'm giving these another chance as I think they are redeemable.

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  • on December 10, 2011

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    Oh my goodness, yes these may be a bit complex to make, but they are worth the effort! These are so incredibly delicious! The cookie is crisp and flaky and the caramel with the salt is devine - these maybe our new favorite Christmas cookie!

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