It’s the latest sweet crazy “Salted Caramels” Turn buttery shortbread into something extra special by simply toppingwith caramel, chocolate and a sprinkle of salt. It’s a winningcombination!
from Bettey Crocker
Cookies
- 1 1/2 cups unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 1/2 cups Gold Medal® all-purpose flour
Topping
- 1 bag (14 oz) caramels, unwrapped
- 2 tablespoons milk
- 4 oz semisweet chocolate, chopped
- 1 tablespoon butter
- 1 teaspoons coarse (kosher or sea) salt
- Directions
- 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.
- 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.
- 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.
- 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.
- 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 se