Caramel Thumbprint Cookies
- 4 ounces, weight Butter
- 1/2 teaspoons Vanilla Sugar
- 2-1/2 ounces, weight Sugar
- 5-1/3 ounces, weight Flour
- 3-5/8 ounces, weight Caramel
- 3/4 ounces, weight Dark Chocolate
- Preheat oven to 175u0b0C (about 350u0b0F) and line a baking tin with grease-proof paper.
- Beat butter, vanilla sugar and sugar together until nice and fluffy. Add flour and mix until a dough forms. Place dough in the fridge for around 30 minutes to firm up a little.
- Roll into small balls and press your thumb down in each one, making a nice, fairly thick hole. Bake for around 10 minutes, just until the edges begin to brown. Remove from the oven and then spoon around 1 teaspoon of caramel into the hole of each cookie (if you find that the holes have closed up a little when baking, just use the back of a small spoon to press the cookie down and make the holes larger again). Leave to cool on the tray for around 10 minutes and then transfer to a wire rack to cool completely.
- Melt the chocolate and then drizzle over the cookies. Enjoy!
butter, vanilla sugar, weight sugar, flour, ube
Taken from tastykitchen.com/recipes/desserts/caramel-thumbprint-cookies/ (may not work)