These Salted Caramel Almond Thumbprint Butter Cookies will quickly become your favorite. Light, buttery and crisp and topped with the most perfect salted caramel sauce and crunchy almonds.
My Salted Caramel Sauce gets around. It started off as an ice cream topping. Then, Thanksgiving rolled around, and I used it to top off my Pumpkin Pie (amaze!). Then, I amped it up a notch. I spiked it with apple brandy, and used it in these pretty ‘lil Salted Caramel Apple Tartlets. In the summer, I made Salted Caramel Yogurt Popsicles. And once more, I used it to top this Lighted Up Cookie Skillet. I can’t get enough of the stuff! Not only is it easy to make, it’s amazingly delicious, and totally addicting.
In an effort to eke one more recipe out using this sauce that has won over my heart, I created these: Salted Caramel Almond Thumbprint Butter Cookies. Try saying that three times fast…
But I had to name them Salted Caramel Almond Thumbprint Butter Cookies. I didn’t want to leave out any of the deliciousness from the title. Who doesn’t love salted caramel, crunchy almonds, and crispy butter cookies?
I chose to use Blue Diamond Lightly Salted Almonds as my topper. I wanted to be sure that the almonds weren’t overly salted, because I wanted to give the cookies a ‘lil bit of extra decoration with a sprinkling of flake sea salt at the end. As much as a salt-fiend that I am, there’s no need to go into sodium overload. These had just the perfect amount of a salty and sweet touch.
I sent a batch of these along with Rick to give to some of his clients during the holiday season. He told them that he made the cookies. And then he told them the truth. And then they ate them. I’m told they were a huge hit!
Salted Caramel Almond Thumbprint Butter Cookies
- 1 cup butter softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- Salted caramel sauce cooled
- 30 Blue Diamond Lightly Salted Almonds
- Flake sea salt for sprinkling
Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350°F.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Scoop ½ teaspoon of cooled caramel sauce to fill the center each cookie, top with an almond and sprinkle lightly with sea salt.
Wine Pairings for Salted Caramel Almond Thumbprint Butter Cookies:
- If you’re on the hunt for a wine to pair with this dessert, aim for a Tawny Port. It’s flavors echo so nicely with the caramel sauce and the buttery flavor of the cookies.
Looking for more cookie recipes? Try these:
- Chocolate Shortbread Cookies with Hazelnuts & Sea Salt
- Linzer Cookies with Strawberry Jam
- Pretzel & Butterscotch Chip Cookies
This post is sponsored by Blue Diamond Almonds. As always, all opinions are my own. I’m obsessed with all of their products!