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!

Prep Time

1:20

Hr:Mins

Total Time

2:45

Hrs:Mins

Makes

dozen

1 1/2

cups unsalted butter, softened

3/4

cup sugar

teaspoon vanilla

3 1/2

cups Gold Medal® all-purpose flour

Topping

bag (14 oz) caramels, unwrapped

tablespoons milk

oz semisweet chocolate, chopped

tablespoon butter

teaspoons coarse (kosher or sea) salt

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.

Makes 3 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

If desired, substitute 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk) for the caramels and milk. Spread each cookie with dulce de leche and proceed as directed.

You can omit the coarse salt on top of the cookies and instead add a dash of salt to the cookie dough.

For a quick and easy way to drizzle the chocolate, spoon melted chocolate into a small resealable food-storage plastic bag. Cut off a tiny corner of the bag and squeeze bag to drizzle the chocolate evenly over cookies.

Nutrition Information:

1 Serving (1 Cookie)

Calories 190

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 6g,
Trans Fat 0g),

Cholesterol 20mg;
Sodium 150mg;
Total Carbohydrate 24g

(Dietary Fiber 0g,
Sugars 11g),

Protein 2g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Salted Caramel Shortbread Cookies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens