- 2 (17.3 oz) puff pastry sheets
- zest 1 orange
- 1 cup Bourbon Smoked Sugar, divided
- 1/2 teaspoon Bourbon Vanilla Extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
Level of difficulty Average
Cost Average budget
Allow the puff pastry to thaw if frozen. Heat oven to 450 degrees F. In a small mixing bowl, combine ornge zest, 1/2 cup Bourbon Smoked Sugar, Bourbon Vanilla Extract, nutmeg, cinnamon, and cloves.
Sprinkle 1/4 cup of Bourbon Smoked Sugar onto a piece of parchment. Roll out the puff pastry onto the parchment. Sprinkle the orange zest and Bourbon Smoked Sugar mixture onto the top of the puff pastry.
Starting from the short ends of the pastry sheet, roll them together so that when the pastry is rolled together it looks like a scroll. Cut the cookies into 1/4-1/2 inch thick slices with a very sharp knife. Lay the cookies onto a baking sheet lined with parchment and bake for 5 minutes. Flip the cookies and bake for another 3-5 minutes. Be careful, these are easy to burn. Allow to cool and enjoy!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.