Salted Caramel Thumbprint Cookies

STEP 1

Combine 2/3 cup butter, granulated sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and 1/2 teaspoon salt, if desired; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.

STEP 2

Heat oven to 375ºF.

STEP 3

Shape dough into 1-inch balls. Place, 2 inches apart, onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. (Edges may crack slightly.) Bake 7-10 minutes or until edges begin to brown. Cool completely.

STEP 4

Combine brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.

STEP 5

Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.