skip to main content
Top
  1. Salted Caramel and Chocolate-Glazed Shortbread Cookies

Salted Caramel and Chocolate-Glazed Shortbread Cookies

02:48:00 24 servings, 2 cookies (32 g) each
Recipe By
1
0 0 Reviews
Prep Time
30
min.
Total Time
2
hr.
48
min.
Servings

24 servings, 2 cookies (32 g) each

Looking for a new take on shortbread? You'll want to try our Salted Caramel and Chocolate-Glazed Shortbread Cookies. These buttery cookies are topped with melted caramels, semi-sweet chocolate and a light sprinkle of sea salt flakes. These are guaranteed crowd pleasers!

Read MoreRead Less

What You Need

Find these ingredients on sale ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Combine flour and salt. Beat sugar and 1 cup butter in large bowl with mixer until light and fluffy. Add vanilla; mix well. Gradually add flour mixture, mixing well after each addition.
  • Divide dough in half. Roll each half into ball, then flatten into disk. Wrap individually in plastic wrap. Refrigerate 30 min. or until chilled.
  • Heat oven to 325°F. Roll out half the dough into 1/4-inch thickness on lightly floured surface. Use 1-3/4-inch cookie cutter to cut dough into 24 rounds, re-rolling scraps as necessary. Place, 1 inch apart, on baking sheets. Repeat with remaining dough.
  • Bake 18 min. or until edges of cookies are lightly browned. Cool 5 min. Transfer to wire racks; cool completely.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or caramels are completely melted and sauce is well blended when stirred. Spread onto tops of cookies, adding about 1/2 tsp. caramel sauce to each cookie. Let stand 15 min. or until caramel glaze is firm.
  • Microwave chocolate and remaining butter in separate microwaveable bowl on MEDIUM 2 min. or until chocolate is completely melted when stirred. Top each cookie with about 1/2 tsp. of the melted chocolate mixture; use back of spoon to gently spread chocolate over caramel layer. Cool 15 min.
  • Sprinkle salt evenly onto cookies. Refrigerate 30 min. or until chocolate is firm.

Substitute

Prepare using Baker's Premium 70% Cacao Dark Chocolate.

How to Store the Glazed Cookies

Place single layers of glazed cookies in airtight container, placing sheet of waxed paper between each layer. Store at room temperature up to 3 days, or in freezer up to 3 weeks. If frozen, thaw at room temperature before serving.

Servings

  • 24 servings, 2 cookies (32 g) each

Nutritional Information

Serving Size 24 servings, 2 cookies (32 g) each
AMOUNT PER SERVING
Calories 170
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 20mg
Sodium 220mg
Carbohydrate 20g
Dietary fibre 0g
Sugars 10g
Protein 2g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

Loading...

583343:212488

AdChoices