Monday, December 10, 2012

Salted Caramel Shortbread

Was thinking about giving my neighbors a homemade treat for Christmas but I wanted something spectacular, not some regular run of the mill Christmas cookie. Well, I found it!

Thanks to Pinterest, I did a variation of recipes. I used my mother's recipe of Scottish Shortbread and doughmesstic's recipe for homemade salted caramel. I put it all together using the Betty Crocker image I found on Flickr via Pinterest. Voila! I now have the perfect spectacular Christmas cookie that I *might* give out to my neighbors.


SALTED CARAMEL SHORTBREAD


The Shortbread:
1 c. Butter, softened
3/4 c. Powdered Sugar
1 1/2 c. Flour
1 c. Cornstarch

The Salted Caramel:
1 c. Butter
1/3 c. Light Brown Sugar
1/4 c. Granulated Sugar
1/3 c. Light Corn Syrup
1 tsp. Sea Salt
2 TBS. Heavy Whipping Cream
3/4 tsp. Vanilla Extract
Sea Salt Flakes
Wilton's Chocolate Melts

For the shortbread: Cream together the butter and powdered sugar. Add the flour then corn starch. Roll out dough 1/4 inch thick on a dusted flat surface. Use a biscuit cutter to cut out round cookies. Bake at 300 for 25-30 minutes. Let cool.

For the salted caramel: In a heavy bottom pot combine all the ingredients except the vanilla, sea salt flakes and chocolate. Stir over medium heat, bring to a boil. Using a candy thermometer, bring the mixture to 235 degrees. Stir continuously. Remove from heat and stir in vanilla extract. Allow to cool just a few seconds. The caramel will set fairly quickly so you want to be diligent in getting it on top of the shortbread. Sprinkle sea salt flakes on top. Once cooled, decorate with melted chocolate.

Yield: 2 dozen cookies


1 comment:

RollerScrapper said...

These look amazing! Have you ever thought about posting a tutorial on instructables.com? They have a cookie contest going on right now and I bet this would be a contender for best recipe!