chThese cookies are family-friendly in every way. The ingredient list is small and the instructions are uncomplicated, ensuring a fun-filled afternoon of baking with little helpers. The Chocolate Thumbprints and Caramel Thumbprints can easily be made together; the instructions are the same through step 3.
- ½ cup sugar
- 1 (12-inch) log Shortbread Dough
- 6 ounces pre-packaged caramels, unwrapped (25 to 30 depending on the brand)
- 3 tablespoons heavy cream
- Pour the sugar into a small bowl. Slice the log of dough evenly into 24 pieces. Roll each piece into a ball and toss in the bowl of sugar. Place on a parchment lined tray and make a deep indentation in the middle, using your middle finger or a ½ teaspoon measure. Repeat with the rest of the pieces. Refrigerate the dough for at least 2 hours or up to 1 day.
- Preheat the oven to 325°F. Remove the tray from the refrigerator and bake on the middle rack of the oven until the edges of the cookies begin to brown, 15 to 20 minutes, rotating the tray once in the middle.
- Cool cookies on tray 5 minutes, then transfer to a wire rack to cool completely. If the indentations puffed up during baking, press them back down while the cookies are still warm.
- While the cookies are cooling, combine the caramels and heavy cream in a small saucepan over low heat, stirring occasionally until the caramels are melted and smooth.
- Using a small spoon, fill the indentations with the caramel mixture. Allow the cookies to cool and harden before serving, about 1 hour. Baked shells can also be frozen for up to 1 month or stored at room temperature for up to 5 days. The baked cookies can be stored in the refrigerator or at room temperature for up to 5 days.