Carmel, Salted, Thumbprint Cookies

By MarieR

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• 8 caramels, cut into thirds
• 1 tablespoon kosher salt

Details

Servings 2
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. In a large bowl, beat butter, confectioners’ sugar, and vanilla at medium speed with an electric mixer until creamy. Add egg yolk, beating well.

2. In a large bowl, sift together flour, baking powder, and table salt. Gradually add to butter mixture, beating until mixture forms a soft dough. Cover and refrigerate for 1 hour.

3. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

4. Using your hands, roll dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets.

5. Using a moistened fingertip, make a small indentation in the middle of each cookie.

6. Bake for 8 minutes. Place one caramel third in the center of each indentation. Bake until lightly golden, approximately 4 additional minutes. Sprinkle with kosher salt. Let cool completely on baking sheets.