Salted Caramel Shortbread Cookies

Ingredients:

 

Cookies:

1 1/2

cups unsalted butter, softened

3/4

cup sugar

1

teaspoon vanilla

3 1/2

cups Gold Medal® all-purpose flour

Topping :

1

bag (14 oz) caramels, unwrapped

2

tablespoons milk

4

oz semisweet chocolate, chopped

1

tablespoon butter

1

teaspoons coarse (kosher or sea) salt

Steps:

1 Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.

2 Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.

3 Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.

4 In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.

5 In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.