KRAFT CARAMEL THUMBPRINT COOKIES RECIPES

Steps:

• Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
• Heat oven to 375ºF.
• 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. (Edges may crack slightly). Bake 7-10 minutes or until edges begin to brown. Cool completely.
• Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
• Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.

Steps:

• Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
• Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.