Good morning, everyone.

I think I have a problem.

I’ve joined another blogging group! Sarah of Fantastical Sharing of Recipes decided to start up this new food party when The Secret Recipe Club came to a close. Maybe she has a problem too!

But it’s not a bad problem.

Who ever decided problem had to have a negative connotation?

Anywho.

The solution to our problem? Cook/bake, eat, and write. It’s always nice when problem has a simple solution.

This month everyone is baking shortbread cookies!

My mom loves to bake cookies and I knew it’d be the perfect activity to do with Firecracker when she came to visit. We did a Salted Caramel Shortbread cookie and he loved to help cut out the fun Christmas shapes and sprinkle the salt on the caramel frosted buttery cookie.

Don’t let the tears fool you, Treat enjoyed his cookie, too! Firecracker decided that he didn’t like the caramel on the cookie so we decorated them in a variety of methods. Stars and reindeer received full caramel treatment, trees got a drizzle, and the wreaths were left plain.

This recipe makes approximately 4 dozen cookies, depending on cookie cutter size.

Salted Caramel Shortbread Cookies

Ingredients:

• 3 sticks butter, softened
• 3/4 C sugar
• 1 tsp vanilla extract
• 3 1/2 C flour
• 1/2 tsp salt
• 1 bag (14 oz) caramels, unwrapped
• 2 tbsp milk

Steps:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Mix in the vanilla until incorporated then add the flour in stages until a smooth dough is achieved.
2. Wrap dough in plastic wrap and refrigerate at least 30 minutes.
3. Preheat oven to 350 degrees F.
4. Roll out dough to 1/4″ thickness on a floured surface. Cut out shapes using cookie cutters, place on a baking sheet an inch apart. Keep any unused dough in the refrigerator while working.
5. Bake cookies 14 minutes, until lightly golden. Place on cooling racks.
6. Combine caramels and milk in a microwave safe bowl. Microwave 1-2 minutes, stirring every 30 seconds until smooth. Spoon caramel onto cookies, spreading to the edges. If caramel gets too hard, simply reheat.
7. Sprinkle cookies with Kosher salt while the caramel is still warm. Return cookies to a cooling rack.
8. Store cookies in an airtight container, use wax paper to divide the layers.

*This recipe is adapted from http://www.bettycrocker.com/recipes/salted-caramel-shortbread-cookies/9716f0d7-ce05-4740-b402-f80a95daeff5*

To see all of the other Fantastical Shortbread Cookies click here:  

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