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Twix Thumbprint Cookies Recipe

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This recipe for Twix Thumbprint Cookies is from Cherished Kitchen Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Shortbread Layer:
2/3 c unsalted butter, softened
1/2 c sugar
2 egg yolks
1 tsp vanilla
1 1/2 c flour
Caramel filling:
14 soft caramel candies (like Kraft)
3 Tbsp heavy cream
Chocolate Drizzle:
6 oz milk chocolate chips

Directions:
Directions:
1. Shortbread layer: Preheat oven to 375º. In a medium bowl, combine butter, sugar, egg yolks and vanilla. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least one hour or until firm.
2. Shape dough into 1-inch balls. Place 2-inches apart onto ungreased cookie sheets. Use your thumb or end of wooden spoon handle to make an indentation in center of each cookie. Bake 7-10 minutes or until edges begin to brown. Cool completely.
3. Caramel filling: Melt the caramels and heavy cream in the microwave, stirring every 30 seconds until melted. Put a teaspoon of filling into each cookie.
4. Drizzle: Melt chocolate in the microwave, stirring every 30 seconds until smooth. Scoop into Ziploc bag and barely snip corner and drizzle over cookies.

Personal Notes:
Personal Notes:
Shortbread: Cookie dough holds up well in the refrigerator, as well as the unfilled cookies.
Caramel and chocolate can be made using a double boiler. I skipped the Ziploc bag for the drizzle and just dipped a fork in the chocolate to spread it over the cookies.

 

 

 

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