Best Caramel Thumbprint Sugar Cookies Recipes

SALTED CARAMEL THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 1 inch apart on ungreased large cookie sheets.
• Bake 11 to 13 minutes or until edges are set and light golden brown. Using back of round metal measuring teaspoon, make 1 1/4-inch indentation in center of each cookie. Cool 1 minute on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring after 1 minute, until caramels are melted and smooth. Spoon about 1/2 teaspoon caramel into center of each cookie; sprinkle with salt. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.

CHOCOLATE CARAMEL THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

CARAMEL THUMBPRINT SUGAR COOKIES

Steps:

• Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
• Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.