Shelly's Recipe

PECAN THUMBPRINT COOKIES WITH SALTED CARAMEL

Category: Cookies

3 sticks unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon table salt
2 large eggs, lightly beaten
1 1/2 cup finely chopped pecans, (I used about 2 cups)
44 small soft caramel candies (12 ounces), such as Kraft
6 tablespoons heavy cream
Large, flaky sea salt, such as Maldon

Preheat oven to 350.

Beat together butter and sugar with mixer on medium speed until pale and fluffy. Beat in vanilla.

With the mixer on low, add the flour a bit at a time, then the salt. Beat to combine.

Roll dough into 1 1/4-inch balls; dip each ball in the egg, then roll in the pecans. Place balls on parchment-lined baking sheets. Use your thumb to press an indentation in each.

Bake for 10 minutes. Remove sheets from oven and re-press indentations. Bake cookies until golden, an additional 9-10 minutes. Let cool on wire racks. Repeat with remaining dough.

Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and the mixture is smooth, 4-6 minutes. Spoon the caramel into the indentations in the cookies, then sprinkle with sea salt.

Rewarm the caramel if it hardens before all the cookies are filled.

Variations: Coconut instead of pecans.

Drizzled the final product in melted chocolate.