This sweet and salty combination is a new twist on the classic shortbread thumbprint.
Story Behind the Recipe
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2/3 cup Land O Lakes® Unsalted Butter, softened
1/2 cup sugar
2 large Land O Lakes® Eggs (yolks only)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt, if desired
1/3 cup firmly packed brown sugar
1/4 cup Land O Lakes® Unsalted Butter
2 tablespoons Land O Lakes® Heavy Whipping Cream
Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 375ºF.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. (Edges may crack slightly). Bake 7-10 minutes or until edges begin to brown. Cool completely.
Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.
Read the Story Behind the Recipe
Salt comes in many varieties. Coarse or flaky sea salt works best for this cookie.