Thumbprint Caramel Shortbread Cookies

• Vegetarian

• Condiments

  • 1 Caramel sauce, store-bought or homemade

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1/4 cup Confectioners' sugar
  • 1/4 cup Granulated sugar

• Dairy

  • 1 cup Butter, salted

Found on thecookiewriter.com

Description

Ingredients

• 1 cup salted butter, room temperature
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup confectioners sugar
• 1/4 tsp. almond extract
• Store-bought or homemade caramel sauce

Directions

• Combine butter and sugars into the bowl of your stand mixer. Beat until light and fluffy, about 5 minutes. Mix in almond extract. Pour in flour and mix until JUST combined.
• Preheat oven to 350F. Line a baking sheet with parchment paper or silicone liner. Measure out one tablespoon-sized portions and roll into a ball. Use your finger or thumb to make a thumbprint in the cookie.
• Bake for 11-13 minutes. Allow to cool 5 minutes on baking sheet before moving to wire rack.
• Place a SMALL amount of caramel sauce into each thumbprint, and move cookies to fridge so caramel firms up. If you find your caramel is too runny (I store my homemade batch in the fridge so it is nice and firm to work with) then mix in some confectioners sugar until you have a caramel paste.