Ingredients
3/4
cup butter, softened
3/4
cup powdered sugar
1
teaspoon vanilla
1
egg
2
cups Gold Medal™ all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon salt
1/3
cup finely chopped cashews
15
milk chocolate squares with caramel filling (from 9.5 oz bag), unwrapped, cut into quarters
Preparation
Heat oven to 375°F. In large bowl, beat butter and powdered sugar with electric mixer on low speed until mixed; beat on medium speed until creamy. Add vanilla and egg; beat until mixed, scraping bowl if necessary. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cashews.
Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Bake 7 to 9 minutes or until edges start to brown. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack.
Place 1 chocolate candy quarter in thumbprint of each warm cookie. Let stand 3 minutes to melt; with tip of small knife, swirl slightly to fill thumbprint. If desired, sprinkle with additional chopped cashews. Cool completely.
