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1
Preheat the oven to 350.
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2
Line baking sheets with parchment paper
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3
In a large bowl, beat butter, sugar and vanilla on medium speed until creamy, add egg yolks one at a time, beating after each addition.
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4
In a small bowl, combine flour and salt.
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5
Gradually add to butter mixture, beating until combined.
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6
Shape dough into 11/2 inche balls
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7
In a medium bowl whisk egg whites until frothy.
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8
Place nuts in a shallow bowl or plate.
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9
Dip dough balls into egg white, letting the excess drip off, roll in nuts, place on parchment lined baking sheet, 2 inches apart.
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10
Using your thumb or the back of a small spoon, gently make an indentation in the center of the ball.This is where the caramel will go later.
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11
Bake for 10 minutes, remove from oven and press down on middle of cookie one more time,I used the back of a 1/4 teaspoon here since they are hot, be gentle.
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12
Return to oven until lighty browned 2 to 4 more minutes.
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13
Cool on pan 2 minutes then transfer to rack to cool compleatly.
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14
Fill centers with warm caramel and let stand until firm.
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15
Store in a airtight container.
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16
FOR CARAMEL FILLING
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17
In a large skillet, not non stick, stir together sugar, water and corn syrup.
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18
Cook, stirring occasionally,over medium heat for8 to 10 minutes until just honey colored.
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19
Remove from heat and add butter, stirring until melted.
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20
Stir in cream and vanilla extract until combined and smooth.Let cool about 7 to 10 minutes before filling cookies.
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21
To fill carefully, with a spoon drizzle center of cookie to fill with caramel, let stand to cool and set.
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22
TIP WITH CARAMEL Do NOT overheat only cook it to a honey color or it will cool to a hard consistancy.
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23
Make caramel after cookies are cool so they are ready for the warm caramel.
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24
Be careful, caramel is very hot to work with.
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25
Also you probably will have some leftover caramel, its great on ice cream!
