Twix Thumbprint Cookies
- Shortbread Layer:
- 2/3 cup Unsalted Butter, softened
- 1/2 cup sugar
- 2 Eggs (yolks only)
- 1 teaspoon vanilla
- 11/2 cups all-purpose flour
- Caramel Filling:
- 14 soft caramel candies (like Kraft Caramels)
- 3 T. heavy cream
- Chocolate Drizzle:
- 6 ounce milk chocolate chips
- INSTRUCTIONS
- Shortbread layer:
- Preheat oven to 375 degrees. In a medium sized bowl, combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
- Caramel filling:
- Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.
- Chocolate drizzle:
- Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.
shortbread layer, unsalted butter, sugar, eggs, vanilla, allpurpose, caramel filling, caramel, heavy cream, chocolate drizzle, milk chocolate chips
Taken from www.epicurious.com/recipes/member/views/twix-thumbprint-cookies-53000731 (may not work)