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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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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