This sweet and salty combination is a new twist on the classic shortbread thumbprint.
Read the Story Behind the Recipe
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Cookie
23 cup Land O Lakes® Unsalted Butter, softened
12 cup granulated sugar
2 large Land O Lakes® Eggs (yolks only)
1 teaspoon vanilla extract
1 12 cups all-purpose flour
12 teaspoon salt, if desired
Filling
13 cup firmly packed brown sugar
14 cup Land O Lakes® Unsalted Butter
2 tablespoons Land O Lakes® Heavy Whipping Cream
Sea salt
STEP 1
Combine 2/3 cup butter, granulated sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and 1/2 teaspoon salt, if desired; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
STEP 2
Heat oven to 375ºF.
STEP 3
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.
STEP 4
Combine 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.
STEP 5
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.
Salt comes in many varieties. Coarse or flaky sea salt works best for this cookie.
Read more about this recipe on Recipe Buzz® Blog.
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