- 1 C. Butter_unsalted and at room temperature
- ½ C. Sugar
- 1 teas. Vanilla
- ½ teas. Salt
- 1 ¾ C. Flour
Level of difficulty Average
Cost Average budget
Preheat oven to 300°
Beat butter till creamy. Beat in sugar and vanilla, gradually; continue beating 2 minutes
In separate bowl, use fork to stir salt into the flour
Using a wooden spoon, beat flour into butter mixture
Grease a glass baking dish
Turn dough into dish and press evenly with floured fingers
Using a fork, prick the dough at ½” intervals
Cook on middle rack for approximately 55 minutes or till top is golden
Remove to rack and prick again
Cut while warm, but COOL in pan
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.