SALTED CARAMEL SHORTBREAD COOKIES

Salted Caramel Shortbread Cookies image

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

Ingredients

1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoons coarse (kosher or sea) salt

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