Salted Caramel Shortbread Cookies - 12 Days Of Cookies Countdown

It's the latest sweet crazy "Salted Caramels" Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!

from Bettey Crocker

Cookies

1 1/2  cups unsalted butter, softened

3/4 cup sugar

1 teaspoon vanilla

3 1/2 cups Gold Medal® all-purpose flour

Topping

1 bag (14 oz) caramels, unwrapped

2 tablespoons milk

4 oz semisweet chocolate, chopped

1 tablespoon butter

1 teaspoons coarse (kosher or sea) salt 

 

Directions

• 1 Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended. 
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• 2 Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
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• 3 Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely. 
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• 4 In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
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• 5 In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until se