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Whole-Wheat Caramel Lattes

1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1/4 cup café mocha instant coffee crystals
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
18 caramels
1 tablespoon heavy cream
42 chocolate-covered coffee beans

1. Preheat oven to 350ºF (175ºC).
2. In a large bowl, cream butter, sugar and instant coffee crystals together, until light and fluffy. Add egg and vanilla; beat until blended. Combine flours in a separate bowl and add to butter mixture; mix well.
3. Roll dough into 1-inch balls, and place 2 inches apart on parchment-lined cookie sheets. Press thumb into cookie center. Bake 10 to 12 minutes until cookies begin to brown. Cool completely on a wire rack.
4. In a small saucepan, over low heat, heat caramels and cream; stirring frequently. Using a teaspoon, drop melted caramel into each thumbprint, placing a chocolate-covered coffee bean on caramel immediately.
5. Store in an airtight container, at room temperature, for up to three days.

Makes 42 cookies.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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