SALTED CARAMEL SHORTBREAD COOKIES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ c. butter, softened
¾ c. sugar
1 tsp. vanilla
3½ c. flour
Topping:
2 bag (13 oz. each) caramels, unwrapped
4 Tb. milk
3 tsp. flaked sea salt
6 oz. semi chocolate, chopped
1 Tb. butter
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Directions: |
Directions:Preheat oven to 350 degrees. In a large bowl of mixer, beat butter on high. Add sugar and vanilla. Beat until fluffy. Add flour and beat on low until just incorporated. Divide the dough into 2 parts. Place one portion of the dough between two sheets of waxed paper and roll it until it is 1/4 inch thick. Then use a 2½ in. round cookie cutter to cut the dough. Place the cut-outs on an ungreased cookie sheet. Repeat this with remaining portion of dough. Make a ball each time from leftover dough and roll out again; continue to cut as many circles as you can. Bake cookies for 12-14 minutes or until set and just barely starting to brown. Transfer them to a cooling rack to cool completely.
While the cookies cool, in a microwave safe bowl, melt unwrapped caramels and milk on high for 2-3 minutes, stirring every 30 seconds until the caramels are melted and mixture is smooth. Add 1-2 tsp. of the caramel mixture to the top of each cookie. Sprinkle with flaked sea salt. Let set.
In another microwave safe bowl, melt the chocolate and butter on high for 1-2 minutes until it is smooth. Stir every 30 seconds. Drizzle the melted chocolate mixture over the cookies. Let the cookies cool until the chocolate sets. Store in an airtight container. |
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