Email to Stella      

Thumbprint: Caramel Macchiato Thumbprints

Source of Recipe

bettycrocker.com


Recipe Introduction

Prize-Winning Recipe 2009! Create a coffee shop favorite flavor in a delicious cookie. These cookies can be habit-forming—smile, smile.

List of Ingredients

2 teaspoons instant espresso coffee powder or granules
1 tablespoon hot water
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
2 teaspoons vanilla
1 egg
18 caramels (from 14-oz bag), unwrapped
2 tablespoons milk
1/2 cup semisweet chocolate chips
1 teaspoon shortening




Recipe

1. Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.

2. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

4. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.

5. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.

YIELD: 3 Dozen

----
Winner's Quote: "Cookies are my thing. The thumbprints are fragrant with espresso and vanilla, filled with creamy caramel and a drizzle of chocolate...heavenly!"

Success: Chill dough for about 20 minutes to make it easier to shape.

How-To: To drizzle chocolate easily, spoon melted chocolate into small resealable food-storage plastic bag; cut small tip from 1 bottom corner. Squeeze bag gently to drizzle chocolate over cookies.