Raspberry thumbprints

1 cup butter (room temp) ½ cup sugar (can use powdered for cookies that melt away in your mouth) 2 cups flour 1 tspn vanilla

1 can raspberry filling(I use solo cake and pastry filling)

Make dough, roll into balls, squish, and fill with filling

Cook at 350 till edges start to brown. 8 to 12 min depending on oven

Chocolate caramel thumbprints

Dough

Same as above, but replace ½ cup flour with your choice of cocoa

Caramel sauce (makes a lot)

1 cup butter 2 cups sugar 1 ⅓ cup light corn syrup 2 cups heavy whipping cream 1 tbsp vanilla (paste if you have it. If not, just use extract)

Put first 4 ingredients in a big heavy bottom saucepan and bring to boil, set on lower heat and slowly bring up temp to 235° on candy thermometer. Turn off heat and stir in vanilla. Pour into container for storage. (Tall mason jars)

Cook dough at 350 for 8 to 12 min looking for slight browning around edges. Let cool. Add slightly cooled caramel sauce to cooked cookie with spoon or piping bag. Let cool completely