Salted Caramel Shortbread Cookies by Betty Crocker
Prep Time 1 hr 20 min
Total Time 2 hr 45 min
Servings 36
Ingredients
Cookies 1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/25 cups all-purpose flour
Topping
1 bag caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoons coarse (kosher or sea) salt
Step 1
Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
Step 2
Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
Step 3
Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
Step 4
In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
Step 5
In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set
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