Salted Caramel Shortbread w/Chocolate Drizzle
(The best cookie – EVER!)
1 1/2 cups unsalted butter, softened 14 oz. pkg. caramels, unwrapped
3/4 cup sugar 2 Tbs. milk or cream
1 teaspoon vanilla 4 oz. semisweet chocolate, chopped
3 1/2 cups Gold Medal® all-purpose flour ¼ cup cream
1 tsp. Kosher or Sea salt
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. 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. Bake 12 to 14 minutes or until set and just barely light golden (do not over bake). Remove from cookie sheets to cooling racks; cool completely. 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.
In small saucepan melt chocolate and 1/4 cup cream on low heat until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.
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