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Salted Caramel Shortbread Cookie- A MUST try!

Sunday, November 18, 2012

For me thanksgiving is all about the pie{not even a huge pie lover, besides pecan pie, but there is just something with the tradition of having lots of different pies for thanksgiving}...... so if I have a dessert or treat other than pie at thanksgiving it has to be REALLLLLY good for me to approve it! And I have found a couple that definitely classify in that category.

First Salted Caramel Shortbread cookies- you and your guest will be swooning over this dessert as my family and I have over the last couple of weeks..... It was so good, that  I made them a week later to share with my sister when I went to visit her in California {she's a cookie connoisseur and loved them too.} I have since made them one more time..... there are that good.

This is my new favorite cookie.

Salted Caramel Shortbread cookies

1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups flour

1 bag caramels, unwrapped
2 tablespoons milk
4 oz chocolate melts
1 tablespoon butter
1 teaspoon salt

1. Heat oven to 350 degrees. In large bowl, beat butter on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until mixed. Note: dough might need a little additional flour. Dough will be soft, but should not be sticky.

2. Roll out the dough either between 2 sheets of wax paper of lightly flour the surface. (wax paper works great and makes for easy clean up!) You want your cookies about 1/4" thick. Cut with round cookie cutters.

3. Bake at 350 on an ungreased cookie sheet for 12-14 minutes. Cookies should barely be light golden.

4. In a medium microwavable bowl, Microwave caramels, milk and butter uncovered on high 2 minutes and 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with 1 teaspoon. The first ones you frost the caramel on will spread a little so don't go all the way to the edge, unless you want the carmel to go over the sides.

5. Melt chocolate either in the microwave (50% power 1 minute and 30 seconds)
or in the oven: bake at 170 (or as low as your oven will go) put chocolate melts in a oven safe bowl and  in 8-10 minutes the chocolate should be perfectly melted. If there are any little clumps still left- take out and stir until completely melted. Drizzle chocolate over caramel and sprinkle with salt.
*** Note to drizzle chocolate take a ziplock bag and barely clip one corner . Fill with chocolate and you have an disposable piping bag!

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  1. i have too try, too ;D Yummi. Looks a littlebit like our german "Toffifee". Do you know Toffifee? I think i'm going to put some peanut butter in it...

  2. These are the best cookies I have ever had- thank you!


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