Salted Caramel Thumbprint Cookies

READY IN: 42mins
YIELD: 6 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (17 1/2 ounce) package Pillsbury® Sugar Cookie Mix
  • 2
    tablespoons Pillsbury BEST® All Purpose Flour
  • 12
    cup butter, softened*
  • 1
    large egg
  • 1
    teaspoon almond extract
  • 2
    egg whites, beaten until foamy
  • 1 12
    cups finely chopped pecans
  • 23
    cup Smucker's® Caramel Flavored Topping
  • 1 14
    teaspoons coarse sea salt or 1 1/4 teaspoons kosher salt
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DIRECTIONS

  • HEAT oven to 350°F Line cookie sheets with parchment paper, if desired.
  • COMBINE cookie mix, flour, softened butter, egg and almond extract in medium bowl. Mix with spoon until soft dough is formed.
  • USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
  • BAKE 10 minutes. Remake rounded indentation in cookie. Fill with scant 1/2 teaspoon caramel topping. Bake an additional 2 minutes or until lightly browned. Sprinkle caramel with a pinch of coarse salt. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
  • * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
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