Chocolate Caramel Shortbread Cookies

• Baking & Spices

  • 3 cups Flour
  • 1 bag Kraft caramels
  • 12 oz Milk chocolate
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Shortening
  • 1 tsp Vanilla

• Dairy

  • 3 sticks 1 1/2 cups butter
  • 2 tbsp Heavy cream

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1½ cups butter (3 sticks), at room temperature
• 1 cup powdered sugar
• 3 cups flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 bag Kraft caramels (approximately 15 ounces)
• 2 tablespoons heavy cream
• 12 ounces milk chocolate, chopped (I used Ghirardelli bars)*
• 1½ teaspoons shortening, optional
• Coarse sugar or Maldon sea salt, optional, to sprinkle over chocolate.

Directions

• Preheat oven to 350 and line cookie sheet with parchment paper.
• Beat butter and sugar.
• Add vanilla, flour and salt and mix until dough forms.
• Roll half the dough out between 2 sheets of parchment dusted with flour. Roll to ¼ inch thickness.
• Use round cookie cutter (mine were 2 inches in diameter). Place on prepared baking sheets.
• Bake at 350 for about 10-12 minutes. Let cool.
• Melt caramel and cream in microwave until smooth.
• Spoon onto each cookie and let set.
• Gently melt chocolate and shortening in microwave and spoon carefully over the set caramel. Sprinkle coarse sugar or sea salt over chocolate if desired. Let the chocolate solidify before serving.