I set out to write about these cookies, the latest in our holiday treat arsenal, with an ode to what I believe is the Flavor of the Year: Salted Caramel. I feel like I’ve seen it everywhere- buttercreams, ice cream, cupcakes, everywhere. Salted Caramel haunts my dreams.
No joke, I took a break from setting up this post and wandered over to my desk just on the off-chance that I would find a holiday treat on a table somewhere (it’s that time of year in the office. No one is safe from cookies and chocolates and those giant tubs of popcorn. In other news, can someone please send me a tub of this? Thanks.) and there, on the table, was a little container of salted chocolate caramels. Case is rested.
Shortbread Cookies Filled With Caramel
NOTE: Needs 30 minutes of chilling time | Source: Donna Hay Magazine via Dust Jacket | Makes 20 Cookies | Print Recipe
10 Tablespoons of butter, softened
1/3 Cup of powdered sugar or confectioner’s sugar, sifted
1 Teaspoon of vanilla extract
1 and 1/2 Cups of all-purpose flour, sifted
2 Tablespoons of cornstarch, sifted
2/3 Cup of store-bought caramel filling (dulche de leche) or make it yourself & let cool before filling
1. Use a stand or electric mixer: In a bowl, place the butter, sugar and vanilla and beat for 8 to 10 minutes or until pale and creamy.
2. Add the flour and cornstarch and beat until a smooth dough forms.
3. Roll the dough out between 2 sheets of parchment paper to 5 mm thick and refrigerate until firm, about 30 minutes.
4. Preheat oven to 350°F. Line baking sheets with parchment paper.
5. Use a cookie cutter and cut 40 or so rounds (you will get more rounds if you use a cookie cutter smaller than 4.5 cm). Place them on baking sheets with room to spread.
6. Bake in the oven for 10 – 12 minutes or until light golden.
7. Let cool.
8. Spread half the shortbreads with caramel and sandwich with remaining cookies. (Note: don’t use too much caramel as these cookies could ooze a bit and the tops slip off. A small amount of caramel to bind them is perfect.)