If you're looking for a delectable treat that combines the buttery, crumbly texture of shortbread cookies with the rich, luscious flavor of salted caramel, then look no further! This article will guide you through the process of creating the perfect salted caramel shortbread cookies that are sure to tantalize your taste buds and become a favorite among family and friends. With a few simple ingredients and a bit of patience, you can create these delightful cookies that are not only visually appealing but also bursting with flavor. So, get ready to indulge in a culinary experience that will leave you craving more.
Let's cook with our recipes!
SALTED CARAMEL SHORTBREAD COOKIES
Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 36
Number Of Ingredients 9
Steps:
- 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 overbake). 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 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.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 11 g, TransFat 0 g
SALTED CARAMEL SHORTBREAD COOKIES
Steps:
- Preheat the oven to 425 degrees. Pour the milk into a pie plate, stir in 1/4 teaspooon kosher salt, and cover it tightly with foil. Put the pie plate in a big roasting pan, and fill the pan halfway up the pie plate with hot water. Bake for 1 to 1 1/4 hours, adding more water if necessary. Let cool, then whisk until smooth. Meanwhile, make the cookies.Set the oven at 350 degrees. The butter has to be room temp for this to work well, so what I did was set the butter out first thing in the morning, make the caramel, then about 15 minutes before that was done, I made the cookies. Cream the butter and sugar in a mixer. Add the vanilla. Mix the salt with the flour, then add the dry ingredients a little at a time and mix until the dough comes together. I formed the dough into square logs (though you can make it into a plate shape and roll it out; I just hate doing cut-out cookies). Wrap in plastic wrap and refrigerate 30 minutes. Slice or cut the dough into 1/4 to 1/2 inch thick cookies (mine were like 1/3 an inch). They don't spread much, so you can get quite a few on an ungreased cookie sheet. Sprinkle with reserved sugar. Bake for 20-24 minutes, switching the cookie sheets halfway through to get even cooking. Keep an eye on them because they go from perfect to burned fast. Put wax paper under your cooling rack. Remove cookies from the oven, place on the cooling racks. Heat the caramel for 30 seconds in the microwave, then put it in a Ziploc bag and snip one end (to make a homemade pastry bag). Drizzle cookies with caramel, then sprinkle with kosher salt.
Tips:
- Use high-quality butter for the best flavor. Unsalted butter is recommended so you can control the amount of salt in the cookies.
- Chill the butter and dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Use a light-colored baking sheet for even baking. Dark baking sheets can cause the cookies to brown too quickly on the bottom.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before dipping them in the salted caramel. This will help the caramel set and prevent it from running off the cookies.
Conclusion:
Salted caramel shortbread cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from casual gatherings to holiday parties. With their buttery shortbread crust and sweet and salty caramel topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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