Caramel Thumbprint Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans or walnuts
- 14 soft caramel candies, unwrapped
- 3 tablespoons heavy cream
Instructions:
Preheat the oven to 350F 175C and line a baking sheet with parchment paper
In a large bowl, cream together the butter and sugar until light and fluffy
Beat in the egg yolks and vanilla extract until well combined
Add the flour and salt to the wet ingredients, mixing until just combined
Shape the cookie dough into 1-inch balls and place them on the prepared baking sheet
Make a small indentation in the center of each cookie using your thumb or the back of a teaspoon
Fill each indentation with chopped pecans or walnuts
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden
While the cookies are baking, prepare the caramel filling
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream
Microwave on high for 30-second intervals, stirring in between, until the caramel is smooth and melted
Once the cookies are out of the oven, carefully re-press the indentations with the back of a spoon if needed
Fill each indentation with the melted caramel mixture
Allow the cookies to cool completely on the baking sheet before serving
Enjoy these delicious Caramel Thumbprint Cookies
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