SALTED CARAMEL SHORTBREAD COOKIES
All these Salted Caramel Shortbread Cookies make the treat for autumn and bring together a number of my favorite tastes.
Well, dear friends, it is a day! We're currently kicking off another dip Cookie Week with those Salted Caramel Shortbread Cookies!
I asked Julie Blanner, who's a blogger and a few of my friends, to join in on the FCW enjoyable. Julie is a powerhouse of talent, and that I could not be more eager to share this week of cookie. Her website can be found by you here. Which means that you won't forget a thing, I will be linking her up cookie-of-the-day in the conclusion of every one of my articles. Within the course of this week, we'll post a total of cookie recipes and 10 autumn.
#cookie #saltedcaramel
All these Salted Caramel Shortbread Cookies make the treat for autumn and bring together a number of my favorite tastes.
INGREDIENTS
- 3/4 cup sugar
- 1 tsp vanilla
- Topping:
- 4 tbsp milk
- 6 oz chocolate chopped
- 1 tbsp butter
- 3 tsp sea salt that is flake
INSTRUCTIONS
- By preheating your oven Start
- in a large bowl along with your electric mixer, beat the butter until creamy. Beat in vanilla and the sugar.
- Split the dough into two components. Repeat this procedure. (it's possible to reform extra dough, roll it out, and then cut it until all of the dough is used.)
- Bake for 12 to 14 minutes or until set and just beginning to brown. Transfer them to a rack.
- While the biscuits cool melt the caramels and milk for 2-3 minutes, stirring until the caramels are melted and the mixture is smooth.
- Tsp of this mixture. Sprinkle the cookies with sea salt that is flake.
- Ultimately melt butter and the chocolate for 1-2 minutes on high till it's smooth. Stir. Drizzle the melted chocolate mixture. Allow the cookies cool before the chocolate sets.