Whole Wheat Caramel Lattes
1 cup (2 sticks) butter, softened
2/3 cup sugar
1/4 cup café mocha instant coffee crystals
1 teaspoon pure vanilla extract
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon heavy cream
42 chocolate-covered coffee beans
Preheat oven to 350ºF.
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.
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.
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.
Store in an airtight container, at room temperature, for up to three days.