Salted Caramel Chocolate Shortbread Cookies

Salted Caramel Shortbread Cookies delicious cookie recipe

WEBSep 24, 2018 · While the cookies cool: In a microwave safe bowl, melt the unwrapped caramels and milk on high for 2-3 minutes, stirring every 30 …

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1. Begin by preheating your oven to 350 degrees F.
2. In a large bowl with your electric mixer on high, beat the butter until creamy. Then beat in the sugar and vanilla. Turn the mixer to low and beat in the flour until just incorporated.
3. Divide the dough into two parts. Place one half of the dough between two sheets of wax paper and roll it until it’s 1/4-inch thick. Then use a 2 1/2-inch-diameter round cookie cutter to cut the dough. Place the cut-outs on an ungreased cookie sheet. Repeat this process with the remaining half of the dough. (You can reform excess dough, roll it out, and cut it again until all the dough is used.)
4. Bake the cookies for 12 to 14 minutes or until set and just barely starting to brown. Transfer them to a cooling rack to cool completely.

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Salted Chocolate Shortbread Cookies Brown Eyed Baker

WEBAug 5, 2010 · Instructions. 1. Whisk together the flour, cocoa and baking soda in a small bowl; set aside. 2. Beat the butter on medium speed …

1. 1. Whisk together the flour, cocoa and baking soda in a small bowl; set aside.
2. 2. Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. 3. With the mixer off, add the dry ingredients. Turn the mixer on and off low speed (pulse) for a second or two about 5 times so that the flour mixture gets incorporated. Then mix on low speed for about 30 seconds, just until the flour disappears into the dough (the dough will look crumbly).
4. 4. Turn the dough out onto a work surface and divide it in two. Shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3 hours. (The dough can be refrigerated up to 3 days or frozen for up to 2 months. If you've frozen the dough, you don't need to defrost before baking - just slice the logs into cookies and baking the cookies 1 minute longer.)

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