Salted Caramel Thumbprint Cookies

1. 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.

2. STEP 2

   Heat oven to 375ºF.

3. 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.

4. 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.

5. 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.

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