Salted Caramel Thumbprint Cookies
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes + 1 hour
Cook time: 11 to 12 minutes
Servings: Makes 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon plus ¼ teaspoon Kosher salt, divided
- 8 square caramel candies, cut into thirds
Directions
In a large bowl, beat butter, confectioners’ sugar, and vanilla with a mixer at medium speed until creamy. Add egg yolk, beating well.
In a medium bowl, sift together flour, baking powder, and ¼ teaspoon salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a soft dough forms. Cover and refrigerate for 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Roll dough into 1-inch balls. Place 2 inches apart on prepared pans. Using your thumb or the back of a spoon, gently press an indentation in center of each ball.
Bake for 8 minutes. Place 1 caramel piece in center of each indentation. Bake until cookies are lightly browned, 3 to 4 minutes more. Sprinkle with remaining 1 tablespoon salt. Let cool completely on pans. Store in an airtight container for up to 3 days.