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Caramel Thumbprint Sugar Cookies

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Caramel Thumbprint Sugar Cookies
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 24
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These delicious caramel-topped cookies make a perfect contribution to a holiday cookie exchange.

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter or margarine, softened
1
egg
1
package (8 oz) Lancaster™ caramel soft crèmes

Directions

  • 1 Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, softened butter and egg until soft dough forms.
  • 2 Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  • 3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.
  • 4 Unwrap caramels and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is melted slightly. Cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.
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Tips  

Thumbprint cookies are often called "thimble cookies" in older cookbooks because a thimble was used to make the indentation.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 cookie
Calories
160
(
Calories from Fat
70
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
4g
20%
,
Trans Fat
1g
)
Cholesterol
20mg
7%
Sodium
125mg
5%
Potassium
15mg
0%
Total Carbohydrate
23g
8%
(
Dietary Fiber
0g
0%
,
Sugars
5g
)
Protein
1g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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