HOW TO MAKE IT :
THUMBPRINT COOKIE
- Preheat oven to 350°F.
- In a medium bowl, cream together butter and granulated sugar until smooth, 1-2 minutes. Mix in almond extract, flour, and egg yolk until dough comes together.
- Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. Using a spoon, (I used a teaspoon) make a small impression in the center of each ball.
- Bake for 14-18 minutes in preheated oven, or until lightly browned.
- Cool completely before filling.
TOPPINGS
- Once the cookies have cooled, fill each impression with caramel sauce, and top with pecans.
- In a small saucepan, melt the chocolate chips. Drizzle the melted chocolate over the top of each cookie. Alternatively, you can melt the chocolate in a plastic bag in the microwave. Just be sure to massage it between heating cycles to make sure it heats evenly.
