Do you remember these cookies? I fell in love with this shortbread last year and no matter how many other shortbreads I try, I just keep coming back to the combination of the browned butter and the almond extract.  So I had to revisit the dough this year! This time with that amazing caramel sauce. 

Caramel Thumbprint Cookies 

• 1 c. salted butter
• 2/3 c. granulated sugar
• 1 tsp vanilla
• 1 tsp almond extract
• 1 c. flour

• Caramel sauce

In a medium sauce pan, melt 1 c. butter over medium heat.  Cook, stirring continuously, until butter turns brown and starts to smell nutty.  Set aside and allow to cool to room temperature (or put it in the fridge to firm up just a little bit. Make sure it's not funny!)

Cream together the butter and sugar until light and fluffy.  Mix in the vanilla and almond extract, scraping down the sides as necessary.  Mix in the flour.

Form the dough into a rectangle and wrap in plastic.  Chill a few hours until firm (overnight is easiest).  Dough will be pretty solid.  Cut into 24 pieces.  Roll into balls and make an indentation in the top.  Chill dough again, 10-15 minutes or so.  You want dough to be firm when you bake it.

Preheat oven to 350 degrees F.  Bake on a parchment lined baking sheet for 12-14 minutes.  Allow to cool on baking sheet.

Once removing the cookies from the oven, scoop a small amount of caramel sauce into the "thumbprint." Allow cookies to cool and caramel to "crust over" before eating.  Enjoy!  Makes 24 cookies.