Food & Drink

Winnipeg Free Press - PRINT EDITION

Choco-caramel delights (Day 7)

By: Alison Gillmor

Posted: 12/10/2012 1:00 AM | Comments: 0 | Last Modified: 12/10/2012 7:27 AM | Updates

Choco-caramel delights (TREVOR HAGAN / WINNIPEG FREE PRESS) Photo Store

Caroline Charrette offers a recipe for a fancy cookie that is popular in her house at the holidays -- or actually anytime. This chocolate thumbprint cookie is rolled in nuts, filled with caramel and then topped with more chocolate. Wow.

Choco-caramel delights

150 ml (2/3 cup) granulated sugar
114 g (1/2 cup) butter, softened
1 egg, separated
30 ml (2 tbsp) whole milk
5 ml (1 tsp) vanilla
250 ml (1 cup) all-purpose flour
75 ml (1/3 cup) cocoa
1 ml (1/4 tsp) salt
250 ml (1 cup) finely chopped pecans
14 soft light caramels
45 ml (3 tbsp) whipping cream
125 ml (1/2 cup) semi-sweet chocolate chips
5 ml (1 tsp) shortening

In small bowl, beat sugar, butter, egg yolk, milk and vanilla until blended. In another small bowl, stir together flour, cocoa and salt. Blend into butter mixture. Chill dough at least 1 hour or until firm enough to handle. (Hint: Wrap dough in plastic and press into a flat square about 10x10 cm or 4x4 in. When making the cookies, cut dough into 24 equal pieces, which will keep size of cookies consistent.)

Preheat oven to 175C (350F). Lightly grease cookie sheets. In a bowl, lightly beat the reserved egg white. Shape pieces of dough into 2.5 cm (1 in) balls. Dip each ball in egg white and roll in pecans to coat. Place balls on prepared cookie sheets 2.5 cm (1 in) apart. Press thumb gently in centre of each ball. Bake 10-12 minutes or until set. Meanwhile, make caramel filling by heating unwrapped caramels and whipping cream in a small saucepan over low heat, stirring frequently, until caramels are melted and mixture is smooth.

When cookies are baked, remove from oven and press centre of each cookie again to make a clear indentation. Immediately spoon a little caramel filling into each indentation. Let cookies cool on sheets a minute or two and then remove carefully to wire racks to cool completely. Make chocolate icing by heating chocolate chips and shortening in microwave at low heat or in saucepan over low heat until melted and smooth. Drizzle chocolate over cooled cookies. Yields 2 dozen.

Tester's notes: With layers of chocolate, nuts, caramel and more chocolate, making this decadent cookie involves several steps, but it's well worth it. If you don't want to use your thumb on the hot cookies, use the end of a wooden spoon.

Republished from the Winnipeg Free Press print edition December 10, 2012 D3

History

Updated on Monday, December 10, 2012 at 7:27 AM CST: Format, fix cutline.

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories? Please use the form below and let us know.

* Required

In which story did you find the error? *
Please post the headline of the story or the title of the video with the error.
What was the error? *
Please post exactly what was wrong with the story.
What should we have written?
Please indicate your source for the correct information.
Who else should we interview to improve this story?
Please include any contact information you may have.
Can we contact you in the future for advice on stories about this topic?
Yes

No
First Name: *
Last Name: *
E–mail Address: *
This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.
Phone: *
This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.
Colour:
Are you blue? If you can see this, leave it blank and get some CSS support.
Enter the words that you see: * This is to prevent our forms from being filled out automatically.
You have failed to correctly identify the words in the box above. Please try again.

More Food & Drink

Undock

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is register and/or login and you can join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.