Twix Thumbprint CookiesShortbread Layer:⅔ cup Unsalted Butter, softened½ cup sugar2 Eggs (yolks only)1 teaspoon vanilla1½ cups all-purpose flour

Caramel Filling:14 soft caramel candies (like Kraft Caramels)3 T. heavy cream

Chocolate Drizzle:6 ounce milk chocolate chips

To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.

To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.