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Whole Wheat Caramel Lattes


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup (2 sticks) butter, softened
2/3 cup sugar
1/4 cup café mocha instant coffee crystals
1 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.


In a large bowl, cream butter, sugar and instant coffee crystals together, until light and fluffy.


Add egg and vanilla; beat until blended.


Combine flours in a separate bowl and add to butter mixture; mix well.


Roll dough into 1-inch balls, and place 2 inches apart on parchment-lined cookie sheets.


Press thumb into cookie center.


Bake 10 to 12 minutes until cookies begin to brown. Cool completely on a wire rack.


In a small saucepan, over low heat, heat caramels and cream; stirring frequently.


Using a teaspoon, drop melted caramel into each thumbprint, placing a chocolate-covered coffee bean on caramel immediately.


Store in an airtight container, at room temperature, for up to three days.


Pairs Well With


Notes

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