White Spot Butterhorns
- ¼ Cup Warm Water
- 3 Tablespoons active dry yeast
- ¼ Cup shortening
- ¼ teaspoon vanilla
- ½ teaspoon lemon juice
- ½ Cup Sugar
- 3 Eggs
- 1 ½ Cup Milk
- 6 Cups Flour
- 1 ½ Cup Butter
- 1 Egg beaten
- 1 Cup Icing Sugar
- 1 ½ teaspoon melted butter
- Small splash of milk
- 1 ½ Cup flaked almonds
Level of difficulty Difficult
Preparation time 50mins
Cooking time 10mins
Cost Average budget
Combine water and yeast, beating until dissolved, set aside.
Combine shortening, vanilla, lemon juice, sugar, three eggs, milk and yeast mixture. Beat with mixer on medium speed until well combined but some shortening lumps remains.
Using a wooden spoon fold flour into above mixture until thoroughly mixed. If too sticky dust with flour being careful not to overwork.
Soften butter slightly and set aside (20 seconds on high then 10 seconds until done)
Place dough on a floured surface and roll into oblong shape ¼ inch thick.
Spread soften butter over centre third of dough. Fold one unbuttered section of dough over buttered section, then fold remaining section on top. Pinch sides to retain butter. Leave for 10 min.
Roll again ¼ inch thick dusting with flour in sticky, and fold dough in thirds again. Leave for 10 min.
Roll and repeat folding. Then refrigerate and let dough rest for 30 min.
Roll dough into an oblong shape ¼ inch thick and brush with beaten egg. Starting at the far end, roll dough towards you. Cut into ½ inch pieces and place in lightly greased English muffin rings. Cover and let rise in a warm place until double in size.
Bake 400 F for 10 min or until golden brown.
Cool thoroughly and top with a glaze made with icing sugar, melted butter and milk mixed together in a small bowl. Before glaze sets. Sprinkle tops with almonds.
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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.
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