Salted Caramel Shortbread Cookies (Betty Crocker). On low speed, beat in flour until blended. Remove from cookie sheet to cooling rack. cool completely. Rich, buttery shortbread cookies are the perfect addition to any cookie exchange. Learn how to make them the old fashioned way or try new twists on the classic cookie; drizzled in salted caramel or made with maple or coconut, we have plenty of new ways to bake a batch of shortbread cookies you won't be able to resist. We are kicking off another Fall Cookie Week with these Salted Caramel Shortbread Cookies!
This recipe comes from my dear friend, Betty Crocker ;).
You can find the original recipe here.
Instead of using store-bought caramel- like ole Betty calls for- I made the REAL DEAL.
You can have Salted Caramel Shortbread Cookies (Betty Crocker) using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Salted Caramel Shortbread Cookies (Betty Crocker)
- Prepare of Cookies.
- Prepare 1 1/2 cup of unsalted butter, softened.
- It's 3/4 cup of sugar.
- Prepare 1 tsp of vanilla.
- It's 3 1/2 cup of all-purpose flour.
- It's of Topping.
- It's 1 packages of (14 oz)h caramels, unwrapped.
- Prepare 2 tbsp of milk.
- It's 4 oz of semisweet baking chocolate, chopped.
- Prepare 1 tbsp of butter.
- You need 1 tsp of coarse salt.
Homemade caramel is not only tastier.. . but also SUPER SIMPLE to make. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Betty Crocker™ Mug Treats; Betty Crocker™ No-Bake Cookie Dough Bites; Betty Crocker™ Chilled Treats; Betty Crocker™ Brittle Mix; Betty Crocker™ Baking & Cake Mixes; Bisquick™ Betty Crocker™ Brownies and Bars; Betty Crocker™ Cookie Mixes; Betty Crocker™ Dessert Decorating & Specialty Products; Betty Crocker™ Frosting; Fruit. In large bowl, stir together cookie mix, butter, egg, flour, apple pie spice, apple and pecans; stir until stiff dough forms and apple pieces are worked into dough.
Salted Caramel Shortbread Cookies (Betty Crocker) instructions
- heat oven 350°.
- large bowl: beat 1-1/2 cups butter with mixer until creamy. Beat in sugar and vanilla..
- On low speed, beat in flour until blended..
- Divide dough in half. Between two sheets wax paper, roll one portion dough 1/4 inch thick..
- Cut with 2-1/2 inch round cookie cutter..
- Place cutouts about 2 inches apart on ungreased cookie sheet. Repeat with second portion of dough..
- Bake 12 to 14 mins or until barely lightly golden. Remove from cookie sheet to cooling rack. cool completely..
- Microwave caramels and milk uncovered on high 2 mins 30 secs, stirring every 30 secs until melted and smooth..
- Frost each cookie with 1 tsp caramel mixture..
- Microwave chocolate and 1Tbs butter uncovered on high 1 min 30 sec, stirring every 30 secs until melted and smooth..
- Drizzle chocolate over caramel on each cookie. Sprinkle with salt. Let stand...
Last year for the swap I made Butter Pecan Shortbread. I wanted to keep on that theme of shortbread, but add a sassy bit of caramel. It wasn't until I found THE recipe, that I decided that a drizzle of chocolate would be good thing, too. The recipe I decided to go with with is from Betty Crocker. Who better to to trust with a good recipe than.