Macadamia Butter and Caramel Thumbprint Cookies

Using a food processor, chop the 2 cups unsalted macadamia nuts until a smooth butter forms, approximately 2-3 minutes.

In the bowl of an electric mixer, mix together the butter, macadamia butter and sugar on medium speed until light and fluffy. Add the vanilla and egg, stirring to combine. Mix in the salt and gradually add the flour on low speed until a dough forms, being sure to scrape down the sides of the bowl as needed. Cover and refrigerate for 2 hours.

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.

Roll the dough into 2-inch balls and then roll in the chopped nuts. Place on the baking sheet and, using the end of a wooden spoon, create a small well in the center of each ball. Fill each well with the caramel sauce.

Bake in a 350ºF oven for 10-12 minutes. Remove and let cool on the baking sheet for 2 minutes. Move to a wire rack to cool completely.

Store in an airtight container.