Caramel Thumbprint Sugar Cookies Recipe

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

Preparation

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.

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.

Bake 8 to 10 minutes or until edges are light golden brown. Remove from oven.

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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