Hello Lovelies!Are you all busy prepping to have Thanksgiving at home, in an attempt to make life feel normal, or is it just me? My boys will be joining us for dinner, but are sleeping in the camper as an extra precaution. We will be smoking a turkey and making tons of side dishes. I really should be working on prep, but instead I am focused on desserts.
Actually, I am not sure these little cookies are even going to make it until Thursday. These are Shortbread Thumbprints with Salted Pumpkin Caramel. The cookie is light and buttery, and the Caramel tastes like pumpkin pie. Mmmm!
The first thing I did was make the caramel sauce. I actually made too much of it, but it won’t go to waste. I’m going to buy some Hudsonville Cinnamon Sugar Cookie Ice Cream and top it with the leftovers.
The dough is simple enough to make, but needs to refrigerate for at least an hour. The recipe should make 24 cookies, if your child doesn’t insist on being a taste tester. I am warped, and laughed as my daughter ran through the house yelling about wanting to eat balls.
I rolled out 23 dough balls, flattened them into disks, and them added my thumbprint to the middle. The bake in a 375-degree F oven for 8 minutes, or until they are golden brown on the bottoms.
The final step is to spoon the pumpkin caramel into your thumbprints and wait for it to set. It took about 30 minutes at room temp for the caramel to stop being runny.
The recipe I used is here.
I’ll be honest, this felt like a lot of work, but it was worth it. I am looking forward to sitting on the couch later tonight with a couple cookies and glass of hot cider.
Have a great holiday, Kristie