So what is the craze with salted caramel lately? Its everywhere you look. I have to admit though, it is pretty tasty. Salt and caramel. hmmm. Who would thought? It really adds a lot to the flavor profile. It seems like I have been trying it a lot lately, which is why I guess you are seeing it here a lot. Don’t worry though. I am only publishing the ones that really turn out well. These little temptations are light so you don’t feel so guilty having more than one. Enjoy.
Salted Caramel Shortbread Cookies
Topping – 1 bag (14oz) caramels, 2 TB milk, 4 oz. semi sweet chocolate, chopped, 1 TB butter and 1 tsp. course kosher or sea salt.
Heat oven to 350 degrees. In a large bowl beat 1 1/2 C butter until creamy. Beat in sugar and then vanilla. On low speed, beet in flour until blended.
Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to about 1/4″ thickness. Use a round cookie cutter or jar like I did to make a round cookie. ( I like them big, but you can do any size you want). Place cut outs about 2″ apart on a cookie sheet and bake 12-14 minutes until just barely light golden brown(do not overbake)! Cool completely. Repeat with the remaining dough.
Once the cookies are cool, use a medium microwaveable bowl to heat caramel and milk, uncovered on high for 2 minutes and 30 seconds, stirring every 30 seconds so caramel doesn’t burn. stir until melted and smooth. Frost each cookie with about 1 rounded teaspoon of caramel mixture.
In a small microwaveable bowl, melt chocolate and butter uncovered for 1 minute and 30 seconds, stirring every 30 seconds. Drizzle chocolate over cookie or dollop in the middle. Sprinkle generously with salt. Let stand and set up.