Salted Caramel Shortbread Recipe

One of my favorite things about the Holidays is all of the yummy holiday baking.  I love, love, love baking sweet treats for my friends and family.  These Salted Caramel Shortbread Cookies are sure to become the perfect addition to your holiday baking too!  

I love to set out a platter of Holiday baking at every party or gathering that I host during the season.  Candy Cane Brownies, Eggnog Cookies, Peppermint Dipped Chocolate Chip Cookies and Salted Caramel Turtle Cookies are just a few of my favorites.  These shortbread cookies make a great addition to my baking line up as well, they are totally worth the time it takes to make them!  And they are sure to be a hit with anyone who loves traditional shortbread, promise!

Ingredients:

1lb butter
1 cup icing sugar
3 cup flour
1/2 cup cornstarch
1 tsp vanilla

12 Kraft caramels

2 Tbsp heavy whipping cream

2 Tbsp coarse sea salt

3oz milk chocolate chips

Directions:

Cream butter and icing sugar.

Add flour and cornstarch.

Add vanilla and mix until a soft dough forms

Roll into walnut sized balls and place on a greased baking sheet.

Use thumb to create an indentation in the centre of each cookie.

Bake in oven for 10 minutes at 350.

Do not over bake, cookies will seem soft still.

Re-press indentations if needed and allow cookies to cool on a wire rack.

Add caramels and heavy cream to microwave safe bowl.

Heat in microwave for 30 seconds at a time, stirring until caramel softens and cream is incorporated.

Use a teaspoon to fill indentations with caramel.

Sprinkle cookies with sea salt.

Melt chocolate in microwave and drizzle over cookies.


Salted Caramel Shortbread Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies and Bars
Serves: 24
Ingredients
  • 1lb butter
  • 1 cup icing sugar
  • 3 cup flour
  • ½ cup cornstarch
  • 1 tsp vanilla
  • 12 Kraft caramels
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp coarse sea salt
  • 3oz milk chocolate chips
Instructions
  1. Cream butter and icing sugar.
  2. Add flour and cornstarch.
  3. Add vanilla and mix until a soft dough forms
  4. Roll into walnut sized balls and place on a greased baking sheet.
  5. Use thumb to create an indentation in the centre of each cookie.
  6. Bake in oven for 10 minutes at 350.
  7. Do not over bake, cookies will seem soft still.
  8. Re-press indentations if needed and allow cookies to cool on a wire rack.
  9. Add caramels and heavy cream to microwave safe bowl.
  10. Heat in microwave for 30 seconds at a time, stirring until caramel softens and cream is incorporated.
  11. Use a teaspoon to fill indentations with caramel.
  12. Sprinkle cookies with sea salt.
  13. Melt chocolate in microwave and drizzle over cookies.

 

The original shortbread recipe is one from my Great Aunt Esther and is a classic in our family.  My old recipe card has seen better days, proof that this is a well loved cookie!

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