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Salted Caramel Shortbread Cookies Recipe

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This recipe for Salted Caramel Shortbread Cookies is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups butter (at room temperature)

¾ c. sugar

1 t. vanilla extract

3 ½ cups flour

1 14 oz. bag caramel candies, unwrapped (3/4 the bag will suffice)

2 T. milk

½ cup semi-sweet chocolate chips

1 T. butter

kosher or sea salt
Directions:
Directions:
Preheat oven to 350 degrees.

Cream together the butter and sugar. Mix in the vanilla extract, then add the flour to make the dough. Roll out the dough between two sheets of wax paper to about ¼-inch thickness. Using a 2-inch round cookie cutter – or something else you can find (a juice glass, turned upside down) – create the cookies and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes, or until just golden on the edges. Transfer them from the cookie sheets to a cooking rack (or they’ll break later on the cookie sheet).

Using a microwave-safe bowl, melt the caramels and milk together for 2 ½ minutes, uncovered, stirring occasionally until smooth. We used about a teaspoon of the caramel mixture for each cookie and spread it towards the edges with the back of the spoon.

Also in a microwave-safe bowl, melt the chocolate and butter together for 1 ½ minutes until smooth. We then placed this into a plastic sandwich bag, pushed it into the corner like a pastry bag, and snipped the corner off with scissors – then drizzled it over each cookie. You can just use a spoon for the drizzling effect but we decided to get fancy.

Sprinkle the kosher or sea salt over the top of each. Don’t be stingy.

Let cool before serving or eaters will have caramel and chocolate all over their face.

 

 

 

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