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.
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Yvonne Michelle Autry
myvonne73@yahoo.comThese cookies are a waste of time and ingredients. Don't bother making them.
Afg Tiger
ta@gmail.comI wouldn't recommend this recipe. The cookies were dry and the caramel was too hard.
Samantha Dlamini
dlamini_s35@aol.comThese cookies are good, but I've had better.
Shoriatulla Sowrov
sowrov.shoriatulla@gmail.comI think these cookies would be even better if you used a different type of chocolate for the drizzle.
Alyssa Horton
a_h@gmail.comThese cookies are a bit too sweet for my taste, but they're still good.
korim Vai
korim_vai@yahoo.comI had a little trouble getting the caramel to the right consistency, but other than that, these cookies were easy to make and turned out great.
Doll Loci
ld22@gmail.comThese cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Dipti Mondal
dm18@hotmail.comI'm so glad I found this recipe. These cookies are delicious and they're always a hit with my friends and family.
Roney Rk
rk.roney76@yahoo.comThese cookies are so rich and decadent. They're perfect for a special occasion.
muqeetlodhi MuqeetLodhi
m@yahoo.comI love the way the saltiness of the caramel balances out the sweetness of the shortbread. It's a perfect combination.
MD Hassain
mh9@gmail.comThese cookies are so easy to make and they taste like they came from a bakery. The salted caramel is the perfect touch.
Marcus Lopez
l-marcus68@gmail.comI'm not a huge fan of shortbread cookies, but these are an exception. The salted caramel really makes them special. I'll definitely be making these again.
Faizan Rajpuoot M Faizan Rajpuoot
rf@aol.comThese are the best shortbread cookies I've ever had! The salted caramel is amazing. I highly recommend this recipe.
Md ahamad
ahamadm@hotmail.frI made these cookies for a party and they were a huge success! Everyone loved them. They're the perfect combination of sweet and salty.
Fego Cali
c_f@hotmail.comThese cookies are so addictive! I can't stop eating them. The salted caramel is the perfect balance to the sweetness of the shortbread. I'll definitely be making these again soon.
Eva Robinson
r-eva@hotmail.co.ukI love the simplicity of this recipe. It's easy to follow and the cookies turn out perfectly every time. The salted caramel is the perfect finishing touch.
Lizel de Bruyn
d_lizel5@yahoo.comThese salted caramel shortbread cookies are simply divine! The combination of sweet and salty is perfect, and the shortbread crust is buttery and crumbly. I've made them twice now and they're always a hit.