recipe box: eleven

December 19, 2011

 caramel macchiato thumbprints

I started making these about three years ago- 
mainly because I absolutely love caramel macchiatos
but I soon caught on to how much my friends and family
 love them so I have decided to share them with you, as well. 
 I did find the recipe through Betty Crocker- which follows the sugar cookie 
recipe according to the package but
 I have added my own twists here and there-
 you can use whatever organic products you have
or a sugar cookie recipe you may have to 
maximize the best ultimate product in the end, for you!

what you need
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 all-purpose flour
1/2 cup butter or margarine, melted
2 teaspoons vanilla
1 egg
18 caramels, unwrapped
2 tablespoons milk

1/2 cup semisweet chocolate chips
1 teaspoon shortening 

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.

tip: to set faster, I set them outside
 in the cold weather!