Caramel Macchiato Thumbprints

Ingredients

• 0.5 cup butter melted
• 18  individually wrapped caramels (from 14-oz bag)
• 1  eggs 
• 0.3 cup flour all-purpose
• 2 teaspoons espresso powder instant
• 2 tablespoons milk 
• 0.5 cup semi chocolate chips 
• 1 teaspoon shortening 
• 1 pouch sugar cookie mix (1 lb 1.5 oz)
• 2 teaspoons vanilla 
• 1 tablespoon water hot

Equipment

• bowl
• baking sheet
• oven
• wooden spoon
• microwave

Directions

1. Heat oven to 375F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
2. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
5. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth.
6. Drizzle chocolate over cookies.
7. Let stand about 30 minutes or until chocolate is set.