recipe box: eleven

 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!

enjoy!