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Caramel Apple Thumbprints




Source of Recipe


RC


For the cookies:
2/3 cup light brown sugar, firmly packed
2 sticks butter, softened
2 egg yolks
1 teaspoon vanilla extract
2 cup all-purpose flour
1/2 teaspoon salt

For the filling:
3 apples (about 2 pounds), peeled, cored, diced small
1/4 cup packed light-brown sugar
1 teaspoon butter
1/4 cup apple juice
3T caramel ice cream topping


Preheat oven to 375�. Cream together brown sugar and butter. Add egg yolks and vanilla, mix well. Stir in flour and salt. Roll into 1 inch balls. Place on ungreased baking sheets 1" apart.

Bake in 375� degree oven for 5 minutes. Remove from oven. Quickly indent each cookie center with thumb. Bake 8 minutes longer. Cool completely.

For Filling:
Combine apples, brown sugar, butter, and apple juice in a medium saucepan. Bring to a boil over high heat, stirring frequently. Lower heat to medium; cook for another 2 to 3 minutes or until all liquid is absorbed. Remove from heat. Stir in 3T caramel ice cream topping. Cool. Fill each cooled cookie with 1t filling.

Makes about 2 dozen.