There’s a looming holiday that I think we need to discuss. I won’t give it away, but it occurs at the end of every October. So this holiday, which is normally enjoyed by most, is one I do not. Don’t get me wrong, I loved it as a kid. It was always fun dressing up and trick-or-treating around my neighborhood, but not anymore. Halloween starts to lose it’s fun once you enter high school.
Why high school? Because that is the time when it becomes socially unacceptable for a girl to dress in a unique and fun costume. Instead, we must succumb to dressing inappropriately and I do not approve.
Why can’t I go out dressed as Betty Draper? All I want to do is be Betty. She is my queen and I just want to be her, but society is not allowing that and I do not approve.
I was actually talking to my friend Ainsley (doesn’t she have the best name??) about how we were Power Rangers for Halloween when we were younger. That’s what I want to be for Halloween this year, a pink Power Ranger. Why can’t I go out with a mask and an awesome superhero costume? It’s just not fair. I actually was a pink Power Ranger when I was in elementary school. It was and will always be my favorite Halloween costume. When you would clap the gloves together they would sing “Go, Go Power Rangers!” You cannot tell me that isn’t awesome.
So to make up for my lack of enthusiasm over Halloween, I decided to make some cookies. Some really tasty cookies that have caramel on them, uhm yes? Give me all the caramel in all the worlds. So delicious. And these cookies are ridiculously easy to make, so you can whip them up in a jiff and then eat all of them. Don’t make me eat all of them alone.
Salted Caramel Thumbprint Cookies
Remake of A Cozy Kitchen‘s recipe
1 1/2 stick unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup sugar
2 tablespoons water
2 1/2 tables unsalted butter also at room temperature
1/4 cup heavy cream
sea salt to taste
Preheat oven to 350 degrees.
In a mixer, cream butter and sugar until they are just combined. Add in vanilla and beat until smooth. With the mixer on low, add in the flour and salt and mix until the dough comes together. Dump onto a floured surface and roll until a square. Cover with plastic wrap and refrigerate for 30 minutes.
Roll the dough into 1 1/4 inch balls. Place on an ungreased cookie sheet. With your thumb, make an indent in the middle. Make sure that it makes a well so that the caramel can stay inside. Bake for 10-15 minutes until they are golden brown. As they cool, make the caramel.
Combine sugar and water in a medium saucepan. Do not stir, I cannot stress this enough. Cook over a medium-high heat until the sugar starts to brown. Make sure to watch it at all times. It can easily burn. When it starts to brown, swirl the sugar around to distribute. Once it gets to be a medium-to-dark brown, remove from heat. While the sugar and water are cooking, heat the heavy cream in the microwave until warm. Once you remove the sugar from the heat, add the butter and wisk together. After it has melted, add the warm heavy cream and whisk vigorously.
Spoon the caramel into the indentations on the cookies and top with sea salt. This is super important because the cookies will be very sweet without it. The caramel will set once it sits for awhile.
And then eat all of them!
Spoonfuls of caramel make the world go ’round.