Gluten Free Caramel Cashew Thumbprints

Instructions

First, cream butter and sugar with a hand mixer on medium speed, until light and fluffy. About 5 minutes.

Second, add egg, vanilla, and salt to butter mixture; beat on low speed until all is well blended. add gluten free flour; beat on low until all ingredients are mixed together. Wrap dough in plastic wrap and chill in refrigerator for one hour.

Next, heat the caramels with cream in a saucepan over low heat, stirring, until all caramels melt, about 5 minutes. Then remove from heat. 

Use a fork to beat together the egg white and water in a small bowl. In a separate bowl place the chapped cashews. 

Shape the chilled dough into 1-inch balls. Dip the balls into the egg white mixture. Allow the excess drip off the dough. Next roll the dough in the cashews to coat it. 

Place cookies on a cookies sheet prepared with parchment paper. Make sure they are about 2 inches apart. Use a teaspoon measure or your thumb to make an indentation in each cookies. 

Bake cookies, one sheet at a time, until edges are set. This will be about 12-13 minutes. Transfer the cookies to a cooling rack. If indentations look like they need to be redone, do it it while cookies are still warm and soft. Spoon warm caramel filling into the indentations. Allow the cookies to cool completely. 

Next, heat chocolate and shorting for the drizzle in a glass measuring cup in the microwave. Melt in intervals of 20 seconds, stirring in between each interval, until chocolate is melted. The chocolate should melt in about one minute. Drizzle melted chocolate on top of the cookies. Chill cookies until all is set. Serve cookies at room temperature.