It’s holiday time and this time of year makes me want to nest. My (most recent) favorite pastime is baking cookies. Not cooking, not steaming vegetables. But creating and eating delicious, warm, chewy homemade cookies. What better time to make homemade cookies but at the holiday time — the diet start January 1 anyway, right?

The second I saw these Salted Caramel Thumbprint Cookies I just about died. Salted caramel – obsessed. Here is the recipe and photos of my new favorite cookie.

Salted Caramel Thumbprint Cookies
Makes 16 cookies

Shortbread Cookie recipe adapted from Barefoot Contessa

Caramel recipe taken from Salted Caramel Mousse by Trish Desseine

Cookies:
1 1/2 stick of unsalted butter, room temperature

1/2 cup of granulated sugar

1/2 teaspoon of pure vanilla extract

1 3/4 cup of all-purpose flour

1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar

2 ½ tablespoons unsalted butter, room temperature

3/4 cup heavy whipping cream

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 the fridge and cut into 1 1/4-inch squares.

Roll the 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 sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, 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. Whisk the butter in, being 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 sea salt. You can eat right away (the caramel will be goopy and wonderful), or let sit for 2 hours so the caramel sets. Yum and Yum!