Shelly's Recipe

NUTTY CARAMEL THUMBPRINT COOKIES

Category: Cookies

For the cookies:
1 cup unsalted butter, at room temperature
2/3 cup confectioners sugar
1 1/2 tsp vanilla extract
1/2 tsp table salt
2 1/4 cups flour

For the caramel filling:
22 small caramels (6 oz)
3 tbsp heavy cream
1/3 cup finely chopped pecans, lightly toasted

Make the cookies: Preheat the oven to 350. Line two cookie sheets with parchment or nonstick baking liners.

Beat the butter, confectioners sugar, vanilla, and salt on medium speed until well blended and smooth, about 3 minutes. Scrape down the bowl and beater. Add the flour and mix on low speed until a soft dough forms, about 1 minute.

Using two tsp measures, scoop up about two tsp of dough at a time, and using your palms, roll into smooth balls that are 1 to 1 1/4 inches in diameter. Arrange them about 1 1/2 inches apart on the lined cookie sheets. Using the back of a 1/2 tsp measure, press down into the middle of each mound to make a well that is almost as deep as the dough ball. (If the edges crack or break open, it is best to reroll and try again—the finished cookie will look better and hold the caramel without leaking).

Bake 1 sheet at a time until the tops of the cookies look dry and the edges are golden brown, 15 to 20 minutes. Let the cookies cool on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely.

Make the caramel filling: In a small saucepan, combine the unwrapped caramels and heavy cream. Set the pan over very low heat and cook, stirring constantly, until the caramels have melted and the mixture is smooth, 4 to 6 minutes. Use the caramel while warm.

Arrange the cooled cookies on a cookie sheet or jelly roll pan. Using a small spoon or spatula, drizzle the warm caramel into each indentation, filling to the rim but not overflowing. Scatter the nuts over the caramel and press lightly into the caramel. Cool completely before storing or serving.

Make Ahead Tips: Baked, unfilled cookies can be frozen for 1 month or stored at room temperature for 5 days. Layer them between parchment or waxed paper in an airtight container. You can fill the cookies up to 3 days ahead. Arrange them on a sheet pan in a single layer and cover tightly with plastic (don't let it touch the caramel tops). Store at room temperature.