Shortbread cookies are a wonderful thing on their own, but adding a few chips and bits of butterscotch makes the whole thing even better. These caramel shortbread cookies still have the same buttery bite you know and love, but every bite also has a hint of butterscotch. With two types of caramel, there is plenty of texture so the cookies melt in your mouth but are also slightly crunchy.
- 1 3/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cups caramel chips, fine chopped
- 1/2 cup caramel pieces
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Put aside.
In a medium bowl, combine flour, cornstarch and salt. Put aside.
In another larger bowl, beat butter and powdered sugar with an electric mixer until fluffy.Add the vanilla and mix until well combined.
Gradually add the dry ingredients to the butter mixture and mix well. Add the caramel chips and caramel pieces and mix.
Place a sheet of aluminum foil on the counter or countertop. Place the dough on the cling film and form a roll with a diameter of approx. 2 cm.5 inches diameter. Wrap and refrigerate until firm, 1 to 2 hours.
Unwrap dough and cut into 1/4-inch slices. Place the slices 2 inches apart on the prepared baking sheet and bake until lightly browned around the edges, 10 to 12 minutes.
Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Recognize!
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