Salted Caramel Shortbread Cookies (Betty Crocker)
Salted Caramel Shortbread Cookies (Betty Crocker)

Hi, I am Laura. Today, I’m gonna show you how to make salted caramel shortbread cookies (betty crocker) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Salted Caramel Shortbread Cookies (Betty Crocker) Recipe

Salted Caramel Shortbread Cookies (Betty Crocker) is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Salted Caramel Shortbread Cookies (Betty Crocker) is something which I’ve loved my whole life. They are nice and they look wonderful.

To be with this recipe, we have to first prepare a few ingredients. You can have salted caramel shortbread cookies (betty crocker) using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Salted Caramel Shortbread Cookies (Betty Crocker):

  1. Make ready Cookies
  2. Get 1 1/2 cup unsalted butter, softened
  3. Prepare 3/4 cup sugar
  4. Prepare 1 tsp vanilla
  5. Make ready 3 1/2 cup all-purpose flour
  6. Take Topping
  7. Prepare 1 packages (14 oz)h caramels, unwrapped
  8. Take 2 tbsp milk
  9. Make ready 4 oz semisweet baking chocolate, chopped
  10. Get 1 tbsp butter
  11. Prepare 1 tsp coarse salt

Steps to make Salted Caramel Shortbread Cookies (Betty Crocker):

  1. heat oven 350°
  2. large bowl: beat 1-1/2 cups butter with mixer until creamy. Beat in sugar and vanilla.
  3. On low speed, beat in flour until blended.
  4. Divide dough in half. Between two sheets wax paper, roll one portion dough 1/4 inch thick.
  5. Cut with 2-1/2 inch round cookie cutter.
  6. Place cutouts about 2 inches apart on ungreased cookie sheet. Repeat with second portion of dough.
  7. Bake 12 to 14 mins or until barely lightly golden. Remove from cookie sheet to cooling rack. cool completely.
  8. Microwave caramels and milk uncovered on high 2 mins 30 secs, stirring every 30 secs until melted and smooth.
  9. Frost each cookie with 1 tsp caramel mixture.
  10. Microwave chocolate and 1Tbs butter uncovered on high 1 min 30 sec, stirring every 30 secs until melted and smooth.
  11. Drizzle chocolate over caramel on each cookie. Sprinkle with salt. Let stand..

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