Salted Caramel Shortbread Thumbprints

By KeyIngredient

Ingredients

• 1 cup butter, softened
• 3/4 cup icing sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light-coloured corn syrup
• 1/4 cup whipping cream (35%)
• 2 tbsp butter, softened
• 1 tsp vanilla
• 3/4 tsp fleur de sel

Details

Servings 45

Preparation

Step 1

In stand mixer fitted with paddle attachment or in bowl using wooden spoon, beat butter, sugar, vanilla and salt until light and fluffy. Stir in flour just until combined. Form into ball; knead once or twice until smooth.

Roll by heaping 1 tsp into balls. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Supporting side, create deep well in each ball, leaving thin border.

Bake in 300°F (150°C) oven until edges are pale golden, 25 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)

Meanwhile, in saucepan, bring sugar and corn syrup to boil over medium-high heat; boil, without stirring but brushing down side of pan with pastry brush dipped in water, until dark amber, 4 minutes.

Stir in cream, butter, vanilla and ¼ tsp of the fleur de sel; cook until thickened slightly, about 2 minutes. Let cool for 5 minutes. Spoon into depression in each cookie; let stand until set, about 5 minutes. Sprinkle with remaining fleur de sel. (Make-ahead: Refrigerate in airtight container for up to 5 days.)