Caramel Shortbread Cookies
The prettiest short bread cookies.
Ingredients
- 1 Cup Unsalted Butter at Room Temperature
- 1 Cup Powdered Sugar
- 2 Tbsps Milk any kind of milk will work!
- 2 Tsps Vanilla
- 1/4 Tsp Sea Salt
- 2 1/2 Cups All-Purpose Flour
- 1/2 Cup Caramel Sauce (I used smuckers)
Instructions
- Preheat Oven to 370 degrees
- Add the room temperature butter, powdered sugar, vanilla, and milk to an electric mixer on medium speed. Mix together until smooth.
- Sift the flour and slowly add it to the mixer with the salt on a very low speed.
- Scoop the dough out of the mixer and place it onto a floured surface. Roll out the dough with a rolling pin until 3/4 a cm thick.
- Use the biscuit cutter to cut out an even amount, but add in the extra cutout for the other half.
- Transfer to a non-stick or parchment lined baking sheet
- Bake 6 to 7 minutes. Do not let them brown and allow them to sit on the pan for about five minutes before transferring them to the cooling rack.
- Once the cookies are completely cooled, add two tsps of caramel sauce to the center of the bottom cookie (but leave 3/4 cm around the edges uncovered or it'll pour over) and add the cutout cookie layer on top.Sprinkle with powdered sugar or sugar crystals