Tender shortbread cookies with a pool of salted caramel in the center, topped with a circle of chocolate. Who wouldn’t love that?
They shortbread on these cookies is the standard shortbread- tender, buttery, and they don’t spread.
The caramel is mildly salted.
And the chocolate is baking chocolate, melted and piped on.
Don’t you just love the pattern on this one? To replicate this, just do two Ws , the second at a 90 degree angle to the first.
Servings: makes about 20 cookies Time, active: 20 minutes Time, inactive: 1 and a 1/2 hours
Total time, 2 hours
1 cup (2 sticks) of salted butter, softened
1/2 cup of powdered sugar
2 cups of all-purpose flour
1 cup salted caramel or plain caramel sauce (I highly recommend this one), chilled
4- 6 ounces semi-sweet baking chocolate, melted
In an electric hand or stand mixer on medium speed, beat the butter until it all comes together and looks whipped.
Beat in the powdered sugar.
Now, 1/2 cup at a time, add the flour and continue beating until it turns from clumps-of-sand appearance to cookie dough appearance.
Scoop into desired container and let chill for 30 minutes.
Preheat oven to 350 degrees. Line a standard cookie sheet with parchment paper or a silicone baking mat.
Scoop the cookie dough out in balls about the size of a ping-pong ball.
Don’t stress about spacing these cookies. They hardly spread at all.
Flatten the balls with the palm of your hand, and if desired, neaten the edges with a small cookie cutter or shot glass.
Using your thumb, a spoon, or the bottom of a shot glass, make an indention in each disk.
Bake for 10 minutes, then remove from oven and redo the indention.
Bake for another 5 minutes, the do the indention again.
Remove from oven and allow to rest until completely cool.
Pour or spoon caramel into the centers of the cookies, and let rest for 5 minutes.
Pipe the chocolate as desired onto the cookies.
These cookies should be kept in a refrigerator for up to 7 days
Source: Recipe is a SimplifiedBaking.com original
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