Salted Caramel Thumbprint Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F. Line cookie sheets with parchment paper. Set aside.

Step 2

Combine flour and sugar. Cut in butter and vanilla with a pastry blender until resembles fine crumbs and starts to cling. Form mixture into ball, kneading until smooth.

Step 3

Shape dough into 1 inch balls and place 2 in. apart on prepared cookie sheets. Using thumb or utensil, make a divet in the center of the dough. Bake 12-14 minutes or until edges are light brown. If center puffs up during baking, repress with spoon or other utensil. Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.

Step 4

In a heavy saucepan, combine caramels and whipping cream over very low heat, melt until smooth. Spoon a scant teaspoon of mix into center of each cookie.

Step 5

Melt together chopped chocolate and shortening and drizzle over top of each cookie.