Shiraz and Rooibos Salted Caramel Thumbprint Cookies
Servings: 6
Salted Caramel
● 2 tbsp (30g) unsalted butter
● ¼ cup (60g) heavy cream
● ½ cup (100g) granulated sugar
● ¼ tsp vanilla extract
● ½ tsp N/UM Shiraz and Rooibos Salt
Shortbread Cookies
● ¾ cup (170g) unsalted butter, softened
● ½ cup (60g) almonds, chopped
● ⅔ cup (135g) granulated sugar
● ½ tsp vanilla extract
● 1 tsp N/UM Shiraz and Rooibos Salt, ground
● 1¾ cups (220g) all-purpose flour
● N/UM Shiraz and Rooibos Salt, coarse, for finishing
Instructions:
For the caramel: Melt sugar in a saucepan over medium heat, stirring constantly, until light amber. Whisk in butter, then slowly add cream. Boil for 1 minute. Remove from heat and whisk in vanilla and N/UM Shiraz and Rooibos Salt. Cool completely. Transfer to a piping bag and set aside.
Prepare the almonds: Toast the chopped almonds in a dry skillet over medium heat, stirring or tossing frequently, until lightly golden and fragrant, about 2–3 minutes. Remove from the heat and let cool completely. Transfer the cooled almonds to a food processor and pulse until finely chopped. Add the granulated sugar and pulse again until the almonds are finely ground and evenly combined with the sugar. Do not over-process into a paste.
Beat softened butter with the almond-sugar mixture until fluffy, 2–3 minutes. Add vanilla and N/UM Shiraz and Rooibos Salt. Mix in flour just until combined.
Immediately shape the dough into 16-18 balls and place on parchment-lined baking sheets. Press an indentation into the center of each cookie. Refrigerate for about 30 minutes.
Heat oven to 350°F. Bake for 10 minutes, rotate pans, then bake another 6-8 minutes until lightly golden.
Immediately re-form the indentations while the cookies are hot. Cool for 10 minutes on the baking sheets, then transfer to racks and cool completely.
Pipe about 1 teaspoon of caramel into each cookie and finish with coarse N/UM Shiraz and Rooibos Salt.
Get the Shiraz & Rooibos Salt HERE
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