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Friday, February 4, 2011

Caramel Thumbprints

As terrible as this past winter storm was, I love what it left behind. Now that the sidewalks are clear and covered in salt, I’m happy to glance at all of the wonder. Sure, Tuesday morning I hid underneath my umbrella as I skated to work. I shook off a layer of ice as I walked into the lab. We all watched from the windows as the rain came down. Wednesday morning came with another harrowing walk to work, a quarter-inch of ice coating every surface. The sidewalks, partially chiseled of their icy coat, were a treat to navigate.

Come Thursday, the city had removed most of the annoying ice and the sun came out. My walk into work Thursday was so much different than the day before. Snow is pretty on its own, but have you ever seen it coated in a sheet of ice? A very thick sheet of ice. Ice that is so thick, you can walk on top of the two feet of snow that are already on the ground. The snow was so shiny and pretty. Everything was covered in a shiny layer of ice, the buildings, the cars and the trees.

Today I’m going to enjoy one more sunny day, until winter weather moves in once again. At least I got a chance to go to the grocery store. I’m planning a major weekend of hunkering down and candy-making. Is it springtime yet?

Caramel Thumbprints

Warning!!! This recipe makes 5 ½ dozen cookies! When making these, my mom and I had to keep chopping more nuts and cracking more eggs. The dough ball was endless! Feel free to cut this recipe in half, or set aside an hour to prepare all of the cookies!

½ cup brown sugar
1 cup butter
2 eggs, separated
2 cups all-purpose flour
1/8 tsp salt
2 cups chopped pecans
1 bag caramel candies

Bring your oven to 325 F and start making the dough! In a large bowl, cream together brown sugar and butter until fluffy. Add egg yolks and mix thoroughly. Add flour and salt and mix.

In a small bowl, beat egg whites. Place pecans in another small bowl. Roll dough into 1-inch balls. Dip dough balls in egg whites then roll in pecans. Place on cookie sheet and push a caramel candy into the ball.

Bake cookies for 12 to 15 minutes, until cookies are just browned. Remove from the oven and allow to cool for a minute on a wire rack. Remove from sheet and allow to cool completely on a wire rack. Don’t eat them too quick, you’ll burn your mouth on the caramel!
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