are these caramel thumbprints. Everyone loves them and I don't usually share the recipe. 
DH makes the caramel for me after the molten sugar incident a few years ago...
Salted Caramel Thumbprints
Note: Don’t use margarine or shortening, use only real butter or it will not turn out right.
Cookie:
1 lb. butter, softened
1 cup powdered sugar
3 cups flour
½ cup cornstarch
Pinch of salt
¾ cup ground nuts (I used pecans)
Whip butter and sugar until light and fluffy.
Add flour, cornstarch, salt, and nuts, whip again, until fully combined.
Drop balls of dough onto cookie sheet and then roll into balls. Make an indentation in the center, but don’t go all the way through to the sheet.
Bake at 300 degrees for about 30 minutes until lightly browned on the edges.
Caramel:
½ cup sugar
2 ½ tablespoons butter
¼ cup heavy cream
Put sugar and 2 tbsp. water in a saucepan. DO NOT STIR.
Cook to a dark caramel color over medium-high heat, swirling as the mixture begins to brown to distribute the sugar.
Heat cream until just warm (microwave)
Take sugar mixture off of head and add softened butter, whisk together
Add warmed cream and whisk again
Assembly:
Pour caramel into the indentations on cooled cookies
Sprinkle sea salt over the warm caramel
Once caramel has set, drizzle melted chocolate over the top of cookies.
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