Turtle Cheesecake Thumbprint Cookies

Directions

1. 1
   Sift the flour and cocoa together into a medium bowl.
2. 2
   Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
3. 3
   Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.
4. 4
   Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
5. 5
   Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.
6. 6
   Position a rack in the center of the oven and heat the oven to 350°F.
7. 7
   Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.
8. 8
   Arrange them 2 inches apart on the lined sheets.
9. 9
   With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.).
10. 10
    Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
11. 11
    Gently redefine the indentations with the end of a wooden spoon.
12. 12
    Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
13. 13
    While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.
14. 14
    When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill.
15. 15
    Bake for 5 more mintues in the oven to set it.
16. 16
    Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.
17. 17
    Quickly top with chopped nuts and let cool.
18. 18
    Keep cool.