This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.
This is my first ever recipe review, and I took a chance on a new recipe with no reviews. I was not disappointed at all. These cookies are very easy to make and they turned out exactly as pictured. This is a firm shortbread pecan sandy type cookie. I halved the recipe and added about 2 Tbsp of flour due to high altitude but I’m not sure it was necessary…mostly it’s out of habit. I also had leftover prepared caramel for apple dipping so I substituted that for the caramels and cream. Taste was great, but I’m betting the real caramels and cream are even better. I also baked these on parchment for easy clean up. Thanks for posting… I look forward to making more!
Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Servings: 48 | Yield: 4 dozen cookies
[penci_recipe]
Nutrition Facts
Per Serving:
176 calories; protein 2g 4% DV; carbohydrates 20.8g 7% DV; fat 10g 16% DV; cholesterol 26.2mg 9% DV; sodium 58.6mg 2% DV.
