- 1 cup sugar
- 2 cups margarine or butter, softened
- 2 teaspoons vanilla
- 2 eggs
- 4-1/2 cups all-purpose flour
- 2 teaspoons baking powder
For Brickle-Caramel Thumbprints:
- 1/2 cup Basic Dough (see above)
- 3/4 cup almond brickle baking chips or chopped pecans
- 20 caramels
- 1/4 cup half and half milk
Combine dough and brickle chips; knead to blend. Refrigerate dough 30 minutes. Heat oven to 350-degrees F.
Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet. With thumb, make imprint in center of cookie. Bake for 11 to 14 minutes, or until lightly browned around edges. Immediately remove from cookie sheet; cool completely.
In a small saucepan over medium heat, melt caramels and half-and-half, stirring until smooth. Spoon 1/2 teaspoon filling into center of each cookie. Makes about 3-1/2 dozen cookies.
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