Caramel Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Make sure to grease your hands when handling the cookies.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.

   Tip: Don't forget to sift the flour for extra fluffiness.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Use room temperature butter for the best results.

4. 4

   Gradually mix in the flour mixture until just combined, being careful not to overmix.

   Tip: Leave some floury bits for a nice texture.

5. 5

   Scoop the dough into balls, about 20g each. Flatten the balls slightly into disks.

   Tip: Use a spoon to help shape the cookies.

6. 6

   Place a small spoonful of caramel sauce into the center of each disk. Top with another cookie to form a thumbprint.

   Tip: Don't press down too hard, or the filling will ooze out.

7. 7

   Bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies after 15 minutes.

8. 8

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

   Tip: Use a spatula to transfer the cookies to a wire rack.

9. 9

   Drizzle with melted butter and sprinkle with flaky sea salt and dried apricots.

   Tip: Optional: add an extra sprinkle of flaky sea salt for extra flavor.