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These festive thumbprints have a gingerbread cookie as the base and to fill the indentation -- a pecan with a drizzle of caramel and melted chocolate. Photo credit: Katie Goodman from Good Life Eats.
3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1/4 cup granulated sugar
60 pecan halves
5 tablespoons caramel dessert topping
2 ounces semi-sweet baking chocolate, melted
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan into center of each cookie. Top each with 1/4 teaspoon of the caramel topping. Remove to wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set. Store cookies in airtight container up to 5 days.
(Amount per serving)