A chocolate-covered coffee bean is nestledatop each caramel-filled thumbprint, making these cookies theperfect accompaniment with a hot latte or mocha!
Recipe: Whole-Wheat CaramelLattes
1 cup (2 sticks) butter, softened 2/3 cup granulated sugar 1/4 cup caf mocha instant coffee crystals 1 large egg 1 teaspoon pure vanilla extract 1 1/4 cups whole-wheat flour 1 cup all-purpose flour 18 caramels 1 tablespoon heavy cream 42 chocolate-covered coffee beans
Preheat oven to 350ºF (175ºC).
In a large bowl, cream butter, sugar andinstant coffee crystals together, until light and fluffy. Addegg and vanilla; beat until blended. Combine flours in a separatebowl and add to butter mixture; mix well.
Roll dough into 1-inch balls, and place2 inches apart on parchment-lined cookie sheets. Press thumbinto cookie center. Bake 10 to 12 minutes until cookies beginto brown. Cool completely on a wire rack.
In a small saucepan, over low heat, heatcaramels and cream; stirring frequently. Using a teaspoon, dropmelted caramel into each thumbprint, placing a chocolate-coveredcoffee bean on caramel immediately.
Store in an airtight container, at roomtemperature, for up to three days.
Makes 42 cookies.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
SALTED CARAMEL BROWNIESIf the Whole-Wheat CaramelLattes recipe was useful and interesting, you can share it with your friends or leave a comment.