Caramel & Chocolate Thumbprints
The powdered sugar on these cookies creates a crackly design after baking.
40 min.prep time
4 dozen cookies
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2/3 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup thick caramel ice cream topping
Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted and smooth (6 to 8 minutes). Remove from heat. Cool completely.
Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed. Add flour; stir until well mixed. Cover; refrigerate until firm (4 hours or overnight).
Heat oven to 325°F.
Shape rounded teaspoonfuls of dough into 1 1/4-inch balls. (Dust hands with powdered sugar, if necessary.) Roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake for 10 to 12 minutes or until slightly firm to the touch. Cool completely.
Just before serving, press indentation again with thumb or back of teaspoon. Fill each indentation with
caramel ice cream topping.
For variety, fill each center with seedless raspberry jam instead of caramel.