Caramel Thumbprints with Chocolate Glaze From Texas Recipes

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Caramel Thumbprints with Chocolate Glaze

Ingredients:

for the cookies:

1/2 cup butter (1 stick), at room temperature
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla
2 cups flour

for the filling:

14 caramels
1 1/2 Tbsp milk

for the glaze:

1/3 cup chocolate chips
1 tsp shortening

Directions:

Cream the butter and brown sugar. Add the egg and vanilla, mix thoroughly, scraping down the bowl. Add the flour and mix well.

Place teaspoon sized balls of dough onto a cookie sheet.

Make an indentation with your thumb and bake in a preheated 375 degree oven for 8 minutes.

Cool on a rack.

Place caramels and milk in a small microwavable bowl and heat for 1 minute. Stir until smooth. (If not completely smooth, heat for another 30 seconds and stir).

Spoon 1/2 teaspoon filling into each cookie dent.

In another small bowl, microwave the chocolate chips and shortening. Stir until smooth and then spoon into a plastic bag.

Cut a tiny hole in one of the corners and pipe the glaze over the cookies in a swooshing motion.

Let sit for at least 20 minutes before serving to set (and to cool because that filling will be quite hot).