Ingredients

The following ingredients have 12 Servings
  • 1 cup 250 mL butter, softened
  • 3/4 cup 175 mL icing sugar
  • 1/2 tsp 2 mL vanilla
  • 1/4 tsp 1 mL salt
  • 2 cups 500 mL all-purpose flour
  • 1/4 cup caramel sauce
  • course salt (for sprinkling)

Instruction

  • In a mixer, or in a bowl using a wooden spoon, beat butter, sugar, vanilla and salt until light and fluffy. Stir in flour just until combined. Form into a ball; kneading once or twice until smooth.Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Prepare two baking sheets by lining with parchment paper.
  • Remove chilled dough from fridge. Roll into balls about 1 generous teaspoon, and put, about an inch (2.5 cm) apart, on parchment lined baking sheets.
  • Supporting the outside of the cookie with one hand, use your thumb to create a well in each ball, smoothing any cracks with your fingers. ( I used a melon baller to measure and shape the dough, and then the back of the melon baller to make the well)
  • Put shaped dough back into the fridge and chill for another 30 minutes.
  • Preheat oven to 300° Put prepared sheets in center of oven and bake about 25 minutes, until edges are pale golden.
  • Remove from oven and allow to cool about 10 minutes, then transfer to a rack and let the cookies cool completely.
  • When cooled, fill each cookie with salted caramel sauce. It helps to use a squeeze bottle for this. Don't be tempted to overfill, because the filling will run over the sides.
  • Allow to set, and sprinkle lightly with fleur de sel, sea salt, or kosher salt.