Combine flour and cocoa in a small bowl; set aside.
Better grab these Christmas cookies when you see them; they won't last long.
Servings and Ingredients
|1 c.||Hy-Vee all-purpose flour|
|⅓ c.||Hershey's baking cocoa|
|½ c.||Kerrygold salted butter, softened|
|⅔ c.||Hy-Vee granulated sugar|
|¼ tsp.||Hy-Vee salt|
|1||Hy-Vee large egg|
|1 tsp.||Hy-Vee vanilla extract|
|1 c.||Hy-Vee walnuts, finely chopped|
|1||egg white, lightly beaten|
|16||Hy-Vee caramels, unwrapped|
|3 tbsp.||Hy-Vee heavy whipping cream|
Things To Grab
- Small bowl
- Medium bowl
- Electric mixer
- Wooden spoon
- 2 cookie sheets
- Parchment paper
- Shallow bowl
- Wire cooling rack
- Small saucepan
Place butter in a medium mixing bowl. Beat with an electric mixer on medium to high for 30 seconds. Add sugar and salt; beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover and chill dough for 1 hour.
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside. Shape dough into 1-inch balls. Place walnuts in a shallow bowl. Dip dough balls in egg white then in walnuts. Place 1-inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.
Remove cookies from oven. Immediately use rounded side of a 1 teaspoon measuring spoon to press down the center of each cookie. Cool cookies on a wire rack.
Place caramels and cream in a small saucepan. Heat and stir over low heat until caramels are melted and the mixture is smooth. Spoon about 1 teaspoon filling into the center of each cookie. Cool cookies before serving.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 15g
- Protein: 2g
Hy-Vee Monthly Ad December 2018