Salted Caramel Thumbprint Cookies
Ingredients
2 cups all-purpose flour
2/3 cup sugar
1 cup butter, softened
1/2 teaspoon vanilla
16 vanilla caramels, unwrapped
1/3 cup whipping cream
Coarse gourmet salt for garnish
Directions
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a standing mixer (or use hand mixer), cream butter and sugar together on medium speed until fluffy. Blend in vanilla. Scrape sides and bottom of bowl to make sure batter is well blended. Add flour one cup at a time, blending on low speed.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Using your thumb, make an indentation in each dough ball. Bake for 12 to 14 minutes or until edges are light brown. If cookie centers puff during baking, re-press centers with the rounded side of a measuring teaspoon. Cool on cookie sheets for 5 minutes. Transfer to a wire rack; cool completely.
3. In a small heavy saucepan combine caramels and whipping cream. Cook and stir over very low heat until caramels melt and are smooth. Spoon a scant teaspoon caramel mixture into each thumbprint indentation. Sprinkle each with several grains of salt.
2 cups all-purpose flour
2/3 cup sugar
1 cup butter, softened
1/2 teaspoon vanilla
16 vanilla caramels, unwrapped
1/3 cup whipping cream
Coarse gourmet salt for garnish
Directions
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a standing mixer (or use hand mixer), cream butter and sugar together on medium speed until fluffy. Blend in vanilla. Scrape sides and bottom of bowl to make sure batter is well blended. Add flour one cup at a time, blending on low speed.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Using your thumb, make an indentation in each dough ball. Bake for 12 to 14 minutes or until edges are light brown. If cookie centers puff during baking, re-press centers with the rounded side of a measuring teaspoon. Cool on cookie sheets for 5 minutes. Transfer to a wire rack; cool completely.
3. In a small heavy saucepan combine caramels and whipping cream. Cook and stir over very low heat until caramels melt and are smooth. Spoon a scant teaspoon caramel mixture into each thumbprint indentation. Sprinkle each with several grains of salt.
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