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Bake, Christmas, Desserts

Salted Butterscotch Thumbprints

Salted Butterscotch Thumbprints
Leslie Grow / For The Times
1 hour 15 minutes, plus 30 minutes cooling. Makes 3 1/2 dozen.

Dough

  • 1 cup gold sparkling sugar or turbinado sugar, such as Sugar in the Raw
  • 1 cup packed dark brown sugar
  • 3/4 cup unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 large egg, at room temperature
  • 2 1/4 cups all-purpose flour (10 1/8 ounces; see note)

Filling

  • ½ cup unsalted butter
  • 1 cup packed dark brown sugar
  • ½ cup heavy cream
  • 2 tablespoons whiskey or bourbon
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • Flaky sea salt and gold dragées (optional), to garnish
The cookies can be stored in an airtight container at room temperature for up to 3 days.
Note: When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the ingredients, resulting in dry baked goods. And if using a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle after beating the butter and sugar together and after the dough is mixed to ensure the ingredients are evenly mixed throughout.

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