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Sandies By The Sea Recipe | |
American Cookie | |
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Ingredients:
2 cups all-purpose flour 1/4 tsp. salt 1 cup (2 sticks) unsalted butter, softened 2/3 cup firmly packed light brown sugar 1 large egg 1 tsp. pure vanilla extract 1 cup pecans, lightly toasted and very finely ground* 20 caramel candies 3 Tbsp. cream or whole milk 2 to 3 Tbsp. large crystal sea salt or fleur de sel, as needed** 1 cup chopped bittersweet chocolate or chocolate morsels (at least 60% cocoa) *To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 min., or until golden brown. Remove from pan to cool. ** Sea salt and fleur de sel are found at specialty food markets and most supermarkets. For this recipe, choose a white or pink variety with large crystals.
Directions:
1. Combine flour and salt in bowl; set aside. 2. In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm. 3. Preheat oven to 350°F. Line baking sheets with parchment paper or butter the sheets. 4. Roll dough into 1-in. balls with floured hands. Place on baking sheet at least 1 in. apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 min., or until bottoms are brown and set. 5. Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper. 6. Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 tsp. of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm. 7. Place chocolate in plastic bag in a bowl, heat on medium at 30-sec. intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm. Makes 2 to 3 dozen 2-in., thumbprint-style cookies
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