Salted Caramel Thumbprint Shortbread Cookies

Cookies:

1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar
2 1/2 tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream

Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight. (DO NOT SKIP THIS STEP!)

Scoop level tablespoons of dough (you can get a cookie press @ Walmart, works wonders) and roll into balls.

Place on parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because  the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (They can be a little hot, so I used a baby spoon to do this, worked wonderfully.) Let them cool. 

Making the Caramel-- Don't be intimidated by making your own caramel, I have tried dozens of different recipes and failed miserably, but this one is magic. (Not to mention, the store bought caramel just isn't the same)

Combine the sugar and 2 tablespoons water in a medium saucepan with high sides. Do not stir. Cook over medium-high heat to a dark caramel color, swirling the pan as it begins to brown to distribute the sugar. While the sugar and water are bubbling up, heat up the cream in the microwave just until warm.

Take sugar off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, (I suggest wearing oven mitts, as this can produce alot of steam) then settle down to a velvety caramel.

By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies and top with sea salt.

You may have a some caramel left over.

Makes 24 cookies