Wheat flour thumb print cookies with salted caramel sauce

Wheat Flour Thumbprint Cookies with Salted Caramel Sauce

Have you ever baked wheat flour based thumbprint cookies with salted caramel sauce? The whole title sounds complex but actually The whole process to bake these cookies is a lot fun and the end result is extremely delicious๐Ÿ˜‹๐Ÿ˜‹

Thumbprint cookies are also Christmas festival delight just likeย  Eggless Wheat Flour Stained Glass Cookies. I tried these cookies also with wheat flour and filled with homemade Salted Caramel Sauce.

Wheat Flour Thumb Print Cookies with Salted Caramel Sauce

New year and Christmas festival holidays are on. Your house would be buzzing with all chitter-chatter of your guests, relatives and running around tiny tots. Winter season is at its peak and no one wants to sit indoors if bright sunny day is there. Kids keep playing whole day with their friends or cousins and they are frequently get hungry. Cookies or biscuits are the easiest snacks to munch on in between the meals but white flour (maida) based cookies are not good for health to be consumed frequently. So, why not prepare these festive delight Wheat Flour Thumbprint Cookies with Salted Caramel Sauce. Taste will be slightly different, but nothing is more important than the health of your dear family members!!

I have used the same recipe which I had used for glass tinted cookies. But I feel that for some readers sugar might seem to be a bit less, probably because I filled these cookies with salted caramel instead of regular fruit jam.

For me, with salted caramel filling, these cookies were a yummilicious treat๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ as I personally have reduced sugar in my cookies lately.

As fruit jams are sweet, I feel that cookie with less sugar should create a balance. But if you feel that 1/4 cup of sugar is less, increase it up to 1/3 cup of sugar.

If you have some inhibitions baking these cookies along with the filling of fruit jam or caramel sauce, bake cookies with empty indent. Salted caramel sauce or fruit jam can be filled after baking the cookies also.

The most attractive or challenging part about these cookies is to achieve no cracks in cookies during baking. Long time back I had tried thumb print cookies and it was such a disaster that now also I couldn’t dare to bake all cookies together.

So, I baked one cookie only as an experiment and it came out just beautiful!!

Wheat Flour Thumb print Cookies With Salted Caramel Sauce

I didn’t have a big batch of cookies to bake, but now I was confident and thrilled to bake rest of the cookies.

And right at this moment power went off! I was puzzled and confused as cookies were filled with caramel sauce.

My oven does not run on my apartment’s generator but fridge does. I popped in my cookies in the fridge.

After two hours power was restored and I baked the cookies. I had baked chilled cookies before but these cookies were filled with sauce which was now kind of frozen.

I set the time for 20 minutes and was not sure how the outcome would be. I couldn’t dare to peek into the oven during baking and came out of the kitchen. Ting-tong… timer beeped and I opened the oven and looked…

Wheat Flour Thumbprint Cookies with Salted Caramel Sauce

Wheat Flour Thumb Print Cookies with Salted Caramel Sauce

I was so glad to see these almost crack free pots of yummy salted caramel sauce!!!

Instead of a tiny indent for filling, my cookies looked like delicious wheat flour baked pot of salted caramel sauce… ๐Ÿ˜‚ ๐Ÿ˜‚

But who is complaining if the end result is so delicious ๐Ÿ˜‹ ๐Ÿ˜‹

Wheat Flour Thumb Print Cookies With Salted Caramel Sauce

You can check other cookie posts also and a separate post regarding your doubts about cookie baking…

Nankhatai (Cookies with clarified butter)

Wheat flour cookies with Jaggery

Eggless Double Chocolate Chip Cookies

Eggless Wheat Flour Stained Glass Cookies

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Ingredients :

Wheat flour 132 gm (1 cup)

Fine grinded powdered sugar 55 gm (1/4 cup)

Corn starch 7 gm (1 tbsp)

Salt 1/8tsp

Vanilla essence 1/2tsp

Butter 100 gm (slightly less than 1/2cup)

Milk 1-2 tsp if required

Fruit jam or salted caramel sauce

Tips to remember :

  1. Measure your ingredients correct.
  2. Butter should be on room temperature, but it should be firm – not soft.
  3. If sugar is not powdered fine, tiny granules will melt during baking and cookies will expand.
  4. Cornstarch helps in holding the cookies in shape and prevents expanding.
  5. Chilling the dough is very important. Cold dough prevents cookies from expanding and the indent will remain intact.
  6. You can keep the dough wrapped in cling wrap in the fridge overnight and prepare cookies next day.
  7. Instead of spoon, use piping bag to fill the sauce for neatness.
  8. Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time.
  9. Remember that these cookies are slightly thicker cookies. So baking time will be a bit more and cookies will be brown in colour.
  10. Baking time might vary as different ovens have separate settings.
  11. After baking, transfer these cookies on the cooling rack along with parchment paper. Hot cookies are soft and along with liquid salted caramel sauce they are very delicate.

Process :

Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping machine.

Add powdered sugar and mix it properly.

Add rest of the ingredients except milk cream (use only if required) and prepare dough. Cling wrap the dough and keep it in the fridge for 2-3 hours.

Preheat oven at 160 degrees

Take out the dough and divide it equally for cookies. Roll cookies in between your palms and with the help of your thumb, finger or measuring 1/4 tsp put an indent in between the cookie.

Fill up this empty space with salted caramel sauce with the help of piping bag. If you are not comfortable baking cookies along with jam or sauce, bake them with empty indent and fill them later after baking when cookies cool down completely.

Bake these cookies on same temperature for 20 minutes.

After baking shift these cookies on a cooling rack along with parchment paper.

 

Wheat flour Thumbprint cookies with salted caramel sauce

Once cookies cool down completely, you can add on some more taste by drizzling melted dark chocolate all over these cookies.

For longer period these cookies need to be kept in the fridge. After taking them out from the fridge,warm them little bit. Warm cookies always taste out of the world!!

Wheat Flour Thumb Print Cookies With Salted Caramel Sauce

 
Eggless Wheat flour Stained Glass Cookies

Eggless Wheat Flour Stained Glass Cookies

Have you ever tried Eggless Wheat Flour Stained Glass Cookies ?

Though I never did, these pretty looking cookies always attracted me to try them. These Eggless Wheat Flour Stained Glass Cookies with edible transparent look of glass structure in the middle are kind of show stopper in the crowd of different cookies.

Eggless Wheat Flour Stained Glass Cookies

Eggless Wheat Flour Stained Glass Cookies

But I didn’t want to try them with white flour as we have considerably reduced our consumption of white flour in the cookies. Unlike other regular cookies, these cookies are not supposed to spread. So, I was very skeptical about using wheat flour for stained glass cookies. After a bit of internal debate, I finally decidedย to go ahead with a small batch for trial with just one cup of wheat flour.

Now I didn’t have same shape of small and big size cookie cutters. But as I had decided to bake these cookies, so didn’t want to waste time to shop for small cookie cutters. When I make up my mind to do something on a particular day, I just don’t want to postpone it for any reason. Otherwise it will be delayed for a few more days. It happens with all of us, isn’t it! I thought that I will use icing nozzles or a small bottle cap for small cutters.

While dough was resting in the fridge, I thought that first I will try baking two cookies only. I hurried a little bit and the shape of one star cookie became a bit elongated. But right now that was not my concern. First, I was eager to see that cookies didn’t spread. Second, how was the tinted glass effect in the middle of the cookie. Third, I was using parchment paper to keep the cookies on baking tray instead of baking sheet. I was scared if hot melted candy will be stuck with the parchment paper.

Baking got over and I was waiting eagerly for cookies to cool down completely.

Eggless Wheat Flour Stained Glass Coookies

Slowly, I picked up cookie from the parchment paper and it was neat, not at all sticky and perfect stained glass effect!!!!

Eggless Wheat Flour Stained Glass Cookies

How pretty it looks!!!

I loved them a lot and decided to go ahead with the rest of the doughย (though I didn’t use dough completely and saved some for my next cookie post).

Do try these cookie as there is so much fun doing them in different shapes and using colorful candies!

Eggless Wheat Flour Stained Glass Cookies

You can even turn your Christmas treeย  as a Candy Christmas Tree by hanging these eggless wheat flour stained glass cookies there and it would be the most desirable one in the neighborhood!

How cool is that!

 

Eggless Wheat Flour Stained Glass Cookies

 

Ingredients:

Wheat flour 132 gm (1 cup)

Fine grinded powdered sugar 55 gm (1/ 4cup)

Corns starch 7 gm (1 tbsp)

Salt 1/8 tsp

Butter 100 gm (slightly less than 1/2 cup)

Vanilla essence 1/2 tsp

Crushed candies or lollipops

Milk 1 – 2 tsp, if required

Tips to remember

  1. Measure your ingredients correctly.
  2. Butter should be on room temperature, but firm, not soft.
  3. If sugar is not powdered finely, tiny granules will melt during baking and cookies will expand.
  4. Corn starch helps in holding the cookies in shape and prevents expanding.
  5. Chilling the dough is very important. Cold dough prevents cookies from expanding.
  6. You can keep the dough in the fridge overnight and prepare cookies the next day.
  7. If you feel that dough has become soft after rolling the dough, chill it again. Firm, chilled rolled dough helps to get sharp, neatly cut cookies.
  8. Use cling wrap or parchment paper to roll the dough. Without parchment paper or cling wrap, dough will stick on the rolling pin.
  9. If you don’t have any cookie cutter, don’t be disheartened. Just use big and small size bottle caps.
  10. These cookies look attractive hanging on your Christmas tree. After cutting cookies and filling them with crushed candies, make a small hole with the help of toothpick. Because these cookies don’t expand, so hole will remain intact after baking also.

Eggless Wheat Flour Stained Glass Cookies

But like me if you also forget to make holes, don’t worry, there is a solution for you. Sterilize your embroidery needle and along with the thread carefully do a hole on top of the cookie and your cookies are ready to decorate your Christmas tree.

Eggless Wheat Flour Stained Glass Cookies11. Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time. High temperature will give cookies brown colour. There is nothing wrong with brown coloured cookies, but I guess festive cookies look better in lighter shade of brown. Choice is yours!

12. Break candy in equal pieces.

13. Don’t fill the empty space with too much candy. You wouldn’t get fancy looking transparent cookie as it will be very thick.

14. During baking while candy is melting, you might feel that the quantity is a bit less. Donโ€™t add more in between the baking. Later added candy wouldn’t melt properly by the end of the baking and it will be a rough patch in the middle of the cookie instead of a beautiful tinted glass look.

15. Baking time might vary as different ovens have separate settings.

16. After baking, transfer cookies onto a cooling rack carefully along with the parchment paper. Hot cookies are soft, so they will break. And don’t forget that melted candy is still warm. It will be firm only after it cools down completely.

I have one more post in the blog related to the baking tips for cookies and a few more cookie posts. Bake a few more variety of cookies for gifting to your friends and relatives during this holiday season!!

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Nankhatai (Cookies with clarified butter)

Wheat flour cookies with Jaggery

Eggless Double Chocolate Chip Cookies

Process :

Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping mixer.

Add powdered sugar and mix it properly.

Add rest of the ingredients except milk and prepare dough. If you feel that dough is little dry or difficult to bind, use 1 or 2 tsp milk. Shape the dough like a disc and cling wrap it with 2-3 layers and keep it in the fridge for at least 2-3 hours.

Disc shape will be helpful in rolling the dough.

After 2-3 hours take out the dough from the fridge and leave it on the kitchen counter for 10-15 minutes so that it becomes easy to roll.

Roll the dough either in between the sheets of parchment paper or use cling wrap.

If you feel that this rolled dough is not cold anymore, keep it in the fridge exactly the way it is looking in the picture (covered with cling wrap) for half an hour.

After half an hour take the dough out from the fridge.

Preheat oven at 155/160 degrees.

Cut the cookies using different shapes of cookie cutters. I didn’t have small size cookie cutters, so used icing nozzles.

If you want to decorate your Christmas tree with these cookies, make a small hole with the help of tooth-pick.

Break candies/lollipops in even pieces.

Arrange cookies on a baking tray with parchment paper. Fill in different coloured crushed candies evenly in the empty space of cookies.

Eggless Wheat Flour Stained Glass Cookies

Bake these cookies on the same temperature for 15 – 20 minutes or till the edges start becoming slightly brown.

Once cookies are done in the oven, take out the baking tray from the oven and carefully transfer cookies along with the parchment paper on a cooling rack.

Candies might look liquid but after cooling they will be firm.

Eggless Wheat Flour Stained Glass Cookies

Aren’t these pretty festive cookies!!!

And look at the transparent glass window look…

Eggless Wheat Flour Stained Glass Cookies

I was so happy that I just wanted to click them so many times… lol…

So now kids can have cookie and lollipop together.

You can add on some more fun with these cookies by adding a few sprinklers too!

To add colourful sprinklers we need two cookies of same size and shape and edible glue or royal icing.

Keep a few sprinklers in hard candy space, apply royal icing or edible glue around the edges of the cookie and stick another cookie on top of it.

Let it dry and now your kiddos have the most attractive treat – cookie, candy and sprinklers – all three in one!!!

Eggless Wheat Flour Stained Glass Cookies

Eggless Wheat Flour Stained Glass Cookies

 

Eggless Wheat Flour Stained Glass Cookies

Merry Christmas to you all!!!