Shortbread

Cup of Yum
1. Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, combine ⅔ cup unsalted butter, ½ cup sugar, 2 egg yolks, and 1 teaspoon vanilla in a bowl. Beat at medium speed, scraping bowl often, until creamy.
2. Add the 1 ½ cups all-purpose flour and beat at low speed until mixed well. Cover and refrigerate for at least 1 hour or until firm.
3. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in the center of each cookie with the thumb or end of a wooden spoon handle.
4. Bake for 7-10 minutes or until edges begin to brown. Cool completely.

Caramel Filling

1. Melt the 14 soft caramel candies, and 3 tablespoons heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.

Chocolate Drizzle

1. Melt the 6 ounces milk chocolate chips in the microwave stirring 30 seconds at a time until smooth. Pour the chocolate into a ziplock bag. Barely snip the corner and drizzle over the cookies.