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Caramel Nut Thumbprints Recipe

Makes 48 cookies


  • Cookies
  • 3/4 cup sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1 tsp vanilla
  • 1 egg, separated
  • 1 3/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1 1/2 cups finely chopped pecans
  • Filling
  • 20 caramels, unwrapped
  • 1/4 cup half and half


1. Heat oven to 325 F.
2. In large bowl, combine sugar, butter and shortening; beat until light and fluffy.
3. Add vanilla and egg yolk; blend well.
4. Lightly spoon flour into measuring cup; level off.
5. Add flour, cocoa and baking powder to butter mixture, mix well.
6. In small bowl, beat egg white until foamy; place pecans in another small bowl.
7. Shape dough into 1 inch balls.
8. Dip in egg white; roll in pecans.
9. Place 2 inches apart on ungreased cookie sheets.
10. With thumb, make indentation of each cookie.
11. Bake at 325 F for 12 to 14 minutes or until cookies are set.
12. Meanwhile, in small saucepan, combine caramels and half and half; cook over medium-low heat until caramels are melted, stirring occasionally.
13. Immediately remove cookies from cookie sheets; place on wire racks.
14. Spoon 1/2 tespoon warm caramel mixture into center of each cookie.
15. Cool completely.


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Main Ingredient:Nut / Pecan
Preparation Method:Baking

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