Salted Caramel Thumbprint Cookies

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat square. Wrap in plastic and chill for 30 minutes. After 30 minutes, take out of the fridge and cut into 1 1/4-inch squares.

Roll the squares of dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Place the balls on an ungreased cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. Note: I actually poked a hole using my knuckle (from my index finger) since I have nails. I also kind of molded them a little just to make sure they were purdy. Bake for 10 to 15 minutes, until they’re just a little golden brown on the sides. Let them cool. While they’re cooling, make the caramel.

Combine the remaining 1/2 cup of sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat until the sugar reaches a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter to the caramel. Whisk the butter in, making sure it’s totally combined. Add your warmed cream and whisk vigorously.

By now your cookies should be cooled. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with a dash of sea salt. Fancy and fantastic!