Caramel Macchiato Thumbprints

 

2

teaspoons instant espresso coffee powder or granules

1

tablespoon hot water

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/4

cup Gold Medal® all-purpose flour

1/2

cup butter or margarine, melted

2

teaspoons vanilla

1

egg

18

caramels (from 14-oz bag), unwrapped

2

tablespoons milk

1/2

cup semisweet chocolate chips

1

teaspoon shortening

• 1 Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
• 2 Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. 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. Cool 2 minutes; remove from cookie sheets to cooling racks.
• 4 In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
• 5 In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.