RSS Feed

Tag Archives: shortbread

Caramel Shortbread Bars

caramel shortbread barsI was introduced to the buttery flaky happiness of shortbread cookies last fall, and I promised myself that I would return to them in a new recipe. Instead of baking them in cookie form, I baked these in a pan and then covered them with dulce de leche caramel and a chocolate glaze. They are AMAZINGLY good. Really. That good. Look at the pictures…. they are THAT GOOD.

Caramel Shortbread bars

 

You can make your own dulce de leche using a can of sweetened condensed milk (here’s my recipe for that)- or you can just buy a couple cans of it. I always find it in the Hispanic food section of my local grocery (they have it at WalMart there too). I bought cans for this creation- easy and sooooooo yummy.

Here’s how we made these! (printable recipe here)

INGREDIENTS:

Cookie base:

  • 1 cup unsalted butter (at room temperature)
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoons baking powder

Toppings:

  • 2 cans (13.4 oz. each) of dulce de leche I used La Lechera by Nestle
  • 1 cup of dark chocolate chips
  • 6 Tablespoons of butter

DIRECTIONS:

  • Place 1 cup of unsalted butter and powdered sugar into a mixing bowl and using a mixer, beat until light and fluffy (think buttercream frosting…!)
  • Add vanilla and mix until well combined.
  • Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).
  • Press into a standard 9×13″ cake pan that’s been lightly sprayed with cooking spray.
  • Bake at 350F degrees for 12-15 minutes until slightly browned on top and firm at center.
  • Cool completely.
  • Pour cans of caramel over the top and smooth.
  • Melt chocolate chips with 6 Tablespoons of butter. Stir to mix well and pour over top of caramel layer. Smooth top.
  • Before top hardens, if desired, drizzle with white chocolate and pull lines back and forth with a toothpick to make design shown.
  • Chill for at least an hour before cutting.
  • Enjoy!!

Caramel Shortbread

My thoughts: YUM!!!  I love shortbread, I love caramel, and I love chocolate! These are fabulous cookie bars! 🙂 Be sure to use dark chocolate chips to keep the “sweet” factor down. If you want just a touch of caramel, use one can of La Lechera instead of two. I wanted a big layer of caramel in my cookies- but you might want more cookie and less topping. I hope you get a chance to try these!!!  ~Enjoy!!! 

Caramel Shortbreads

Other caramel deliciousness here: (click on a photo to see the recipe)

Inside-out Caramel Apple!!Salted Caramel Cookie Cup!!!Caramel Coconut CupcakesCaramel Gelato5

Advertisements

Shortbread Christmas Cookies

Posted on

shortbread4

These pretty shortbread cookies are delicious all on their own- but topped with a piece of gold-dusted chocolate? Then they are perfect. 

I’d never made shortbread before. Crazy, I know. The inspiration was those AMAZING Starbucks snowmen cookies. You know.. the ones that are soooo cute and topped in chocolate rather than icing?

snowman

I was telling a friend about my love for those little Starbucks cookies and she said, “I know! Shortbread cookies are the best!” and I thought to myself…. “Shortbread? What exactly is a shortbread cookie?” So I investigated and tried a few recipes and FELL IN LOVE with these cookies!!!  Buttery and flakey happiness with every bite!

Shortbread cutout cookies

I wanted to add chocolate on top, and found these ADORABLE silicone molds by Silikomart. (and then I got sucked into the world of Silikomart and all the beautiful things they make that are mostly available only in Italy….) I found these on Amazon though. I dusted them with a little bit of edible gold dust to give them an especially elegant feel.

So. Much. Christmas. Fun.

Here’s the recipe: (printable version here)

INGREDIENTS: (makes 24-30 cookies)

  • 1 cup unsalted butter (at room temperature)
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoons baking powder
  • About 16 oz of dark chocolate wafers. You can use Wiltons candy melts, but for these cookies I used Ghirardelli Melting Wafers. They cost more- but they are SO good!
  • Edible gold dusting powder (I used this brand)

DIRECTIONS:

  • Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy (think buttercream frosting…!)
  • Add vanilla and mix until well combined.
  • Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).
  • Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

While dough is chilling, make chocolate toppers.

  • Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.
  • Spoon into a large zip-top bag and seal it well.
  • Place mold on a cookie sheet to keep it flat and easy to move.
  • Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.
  • Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.
  • Squeeze extra chocolate back into a small bowl and set aside.

Chocolate molds for Christmas

Set toppers aside, and cut/bake cookies.

  • Preheat oven to 350 F degrees.
  • Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles. I used this cookie cutter set and I needed 2 different sizes because the molds are different in size. Place on a cookie sheet that has parchment paper laid on top. 
  • Bake at 350F degrees for 10-12 minutes.
  • Slide parchment paper (with cookies on top) off baking sheet and onto a clean counter. Cool completely.

Assemble cookies.

  • Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.
  • Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. (I used gloves to handle the chocolate so I wouldn’t leave fingerprints on it!)
  • Allow topper to harden- sticking it firmly to the top of the cookie.
  • Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. You can skip this step– but the wow factor increases A LOT with this touch of gold glitter!!!
  • Enjoy!!!!

Starbucks cookie recipe

My thoughts: These are SO (soooooooooooo!) yummy! I keep kicking myself for never making shortbread before this! These are a fragile cut-out cookie. The chocolate on top adds much-needed stability, but be gentle with them before that chocolate is added. They are fragile because they are a light, flaky, buttery piece of heaven- but they are fragile nonetheless. I made these in early November- working ahead for Christmas blogging- but I am definitely making these as one of my Christmas cookies this year- this is a do-not-miss recipe!  Hope you and your family enjoy them as much as I did!!!  ~r

Shortbread cutout cookies with chocolate on top.

Need Christmas cookie ideas?? We have SO many here!  Here’s a few to get you started: (click on photo to see recipe)

Decorated bonbonsSnowman Oreo PopsCaramel Ritz CookiesChristmas Card Cookies

%d bloggers like this: