Salted Caramel Thumbprint Cookies
1 cup plus 2 tablespoons of flour
1/8 teaspoon salt
1/2 cup unsalted butter
1/4 light brown sugar
1 egg separated
1 teaspoon of vanilla
20 Kraft caramel squares
1/4 cup heavy whipping cream
Beat butter and sugar until light and fluffy.
Add light brown sugar, egg yolk and vanilla extract. Beat until just combined. Set batter aside.
In a separate bowl whisk flour and salt.
Slowly add flour mixture to batter while beating on low until the dough resembles lumpy wet sand. Do not overbeat or the dough will become sticky. (see step-by-step #1)
Form into one inch balls and refrigerate for 30 minutes.
In the mean time, beat egg white until frothy.
Removed chilled dough and dip into egg whites first then roll into nuts.
Using either your thumb or a round ended tool (I used the end of a pastry brush) to create an indentation.
Bake for 15 minutes. Remove from baking sheet and cool on rack.
Place caramel squares and cream in a sauce pan and melt over low heat for approximately 7-8 minutes.
Caramel sauce is ready when it is free of any solids.
Place preferred nuts on baking sheet. Bake at 350 for 7-8 minutes. Cool completely before chopping.
Assembly 1. Fill indentation of thumbprint cookies. (See step-by step panel #4) 2. Sprinkle with sea salt.