BEST COOKIE RECIPE EVER: Salted Dulce De Leche Pretzel Thumbprints

During the Christmas Holiday, baking cookies is a tradition for many.
Found a cookie recipe that looked interesting on the Food Network Magazine website. The recipe is named, Salted Caramel-Pretzel Thumbprints. However, I’m renaming these cookies, Salted Dulce De Leche Pretzel Thumbprints. 

Baked the cookies and shared them with others. It was well received.
Therefore, the recipe is a keeper and has made its way onto my blog.

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SALTED DULCE DE LECHE PRETZEL THUMBPRINTS 

Recipe Source: Food Network Magazine
Adapted by: Carmen Ortiz of Baking is my Zen

Level: Easy
Total: 1 hour 30 minutes
Prep: 1 hour 15 minutes
Cook: 15 minutes
Yield: about 24-28 cookies

INGREDIENTS:
1/4 cup thin pretzel sticks, broken into coarse crumbs

2 sticks unsalted butter [room temperature)
2/3 cup sugar

2 large egg yolks
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon fine salt

1 3/4 cups all-purpose flour

1 1/4 cups thin pretzel sticks, broken into coarse crumbs

1/2 cup dulce de leche or caramel sauce
Flaky sea salt, for sprinkling

DIRECTIONS:

CRUSH PRETZELS:
Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs. Set aside.

BUTTER MIXTURE:
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.

MIX NEXT 4 INGREDIENTS:
Note: Spray measuring spoon with PAM vegetable spray for ease of removing honey from spoon.
Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl.

ADD THE 4 INGREDIENTS TO BUTTER MIXTURE:
Add ingredients to the butter mixture.
Beat until incorporated, scraping down the bowl as needed.
Reduce the mixer speed to low.

FLOUR AND PRETZEL CRUMBS:
Add the flour and 1/4 cup pretzel crumbs to butter mixture.
Beat until just combined.

CRUSH REMAINING PRETZELS:
Add 1 1/4 cups pretzels in the resealable bag.
Roughly crush. (I use the back of the measuring cup)
Spread on a rimmed baking sheet. (I line pan with parchment paper)

SHAPE COOKIE DOUGH / ROLL BALLS INTO THE CRUSHED PRETZELS:
Drop tablespoonfuls of dough on top of crushed pretzels.
Roll into balls.
Press so the pretzels adhere to cookie dough.

CHILL DOUGH:
Refrigerate until firm, about 30 minutes. (I chill for 15 minutes)

PREHEAT OVEN / PREP BAKEWARE:
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees Fahrenheit.
Line 2 baking sheets with parchment paper.

DROP COOKIES ON BAKING SHEETS:
Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets.

INDENT COOKIES:
Make a deep indentation in each with your thumb or spoon.

BAKE:
Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes.
Re-indent with the back of a teaspoon, if necessary.

COOL:
Let cool 3 minutes on the baking sheets.
Transfer to racks to cool completely.

ADD DULCE DE LECHE / SEA SALT:
Fill each indentation with dulce de leche and sprinkle with sea salt.

Enjoy!

 

 

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen

Salted Dulce De Leche Pretzel Thumbprints

DIRECTIONS:

CRUSH PRETZELS:
Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs. Set aside.

BUTTER MIXTURE:
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.

MIX NEXT 4 INGREDIENTS:
Note: Spray measuring spoon with PAM vegetable spray for ease of removing honey from spoon.


Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl.

ADD THE 4 INGREDIENTS TO BUTTER MIXTURE:
Add ingredients to the butter mixture.


Beat until incorporated, scraping down the bowl as needed.
Reduce the mixer speed to low.

FLOUR AND PRETZEL CRUMBS:
Add the flour and 1/4 cup pretzel crumbs to butter mixture.
Beat until just combined.

CRUSH REMAINING PRETZELS:
Add 1 1/4 cups pretzels in the resealable bag.
Roughly crush. (I use the back of the measuring cup)


Spread on a rimmed baking sheet. (I line pan with parchment paper)

SHAPE COOKIE DOUGH / ROLL BALLS INTO THE CRUSHED PRETZELS:
Drop tablespoonfuls of dough on top of crushed pretzels.


Roll into balls.
Press so the pretzels adhere to cookie dough.

CHILL DOUGH:
Refrigerate until firm, about 30 minutes. (I chill for 15 minutes)

PREHEAT OVEN / PREP BAKEWARE:
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees Fahrenheit.
Line 2 baking sheets with parchment paper.

DROP COOKIES ON BAKING SHEETS:
Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets.

INDENT COOKIES:
Make a deep indentation in each with your thumb or spoon.

BAKE:
Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes.


Re-indent with the back of a teaspoon, if necessary.

COOL:
Let cool 3 minutes on the baking sheets.
Transfer to racks to cool completely.

ADD DULCE DE LECHE / SEA SALT:
Fill each indentation with dulce de leche and sprinkle with sea salt.

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It’s New Year’s Eve…

I look forward to great beginnings in 2019!

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

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Posted in Baked, Christmas, Cookies, Dessert, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts | Tagged , , , , , , , , , , ,

Merry Christmas from Baking is my Zen! (White Chocolate Popcorn Pretzel Balls)


Merry Christmas!

At Christmastime, cookies are made in all its splendor. Made a confectionery item to switch it up. Made popcorn balls and added pretzels and white chocolate. It’s a fun dessert to eat as well.

Keep in mind when working with caramel, do not exceed the temperature requested. Otherwise, the caramel will harden and not be pliable, making it difficult to form the balls and difficult to eat.

White Chocolate Popcorn Pretzel Balls

By Baking is my Zen

INGREDIENTS:

18 cups popped corn

1-2 cups white chocolate chips
1-2 teaspoons coconut oil

2 cups granulated sugar
1 1/3 cups water
½ cup light corn syrup
1 teaspoon white vinegar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

coconut oil for hands (I use plastic disposable gloves instead of oil)

1-2 cups crushed pretzels

Sprinkles

EQUIPMENT:
Candy thermometer
Saucepan
2 Large mixing spoons
Large bowl for popcorn
Parchment lined baking tray

DIRECTIONS:

PRETZEL PREP:
Crush pretzels into small pieces. Set aside.

POPCORN PREP:
Add 18 cups popcorn in large bowl. Add crushed pretzels. Set aside.

PREP MELTED CHOCOLATE:
Add white chocolate chips in bowl. Add about 1-2 teaspoons of coconut oil to chips. Microwave in increments of 20 seconds, stirring after each heating until melted. Set aside.

CARAMEL PREP:
Add 2 cups granulated sugar to pan.
Pour in 1 1/3 cups water.
Pour in ½ cup light corn syrup
Pour in 1 teaspoon white vinegar.
Pour in ½ teaspoon salt.
Stir.
Put candy thermometer in syrup. Cook syrup to 255 Fahrenheit.
Pour in 1 teaspoon vanilla extract.
Stir.
Sprinkle in ground cinnamon.
Stir.

ADD CARAMEL TO POPCORN:
Pour caramel mixture over popcorn.
Mix caramel into popcorn with large mixing spoon.
Oil hands with coconut oil. (I use plastic disposable gloves instead of oil)
Working quickly, gather clumps of popcorn and shape into balls.
Press firmly to form a ball.
Add a lollipop stick in each popcorn ball.
Place popcorn balls on parchment lined baking tray.
Allow to cool before applying chocolate.

ADD MELTED CHOCOLATE:
Heat chocolate. Stir it.
Apply chocolate onto popcorn balls with a spoon or a brush.
Sprinkle with colored sprinkles.
Allow chocolate to firm up.
Enjoy!

Recipe Inspiration by Monkey See.

This year completed a 25 Day Christmas Photography Project. View photos on Flickr.

CHRISTMAS IS Jesus Christ

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

 

 

 

Posted in Christmas, Confectionery, Dessert, Flickr-Macro Desserts, Holidays, NO-BAKE dessert | Tagged , , , , , , , , ,