Every year I look to try new recipes for my holiday treats. I love to make cookies and treats to hand out to our neighbors with our Christmas card. This year I really hit the treat jackpot with these caramel shortbreads, with many compliments and requests for the recipe from my neighbors. I always love sharing a recipe. This particular one makes a great deal because you cut the shortbread into small squares. I easily got 5 dozen little shortbreads out of it. Made plenty for my neighbors plus a cookie exchange I went to. Give a try for your holiday celebration. You won't be disappointed. Enjoy!
Ingredients:
For the shortbread:
- 10 tbsp butter, at room temperature (if using unsalted add in 1/2 tsp salt)
- 1/2 cup sugar
- 1 egg yolk
- 1 - 2/3 cups flour
For the caramel:
- 1 cup butter
- 1 cup light brown sugar
- 3/4 cup light corn syrup
- 2 tsp sea salt
- 4 tbsp sugar
- 4 tbsp heavy cream
- 1 -1/2 tsp vanilla extract
Directions:
- Line an 8x8 pan with parchment paper, leaving some hanging over the sides for easy removal.
- In a large bowl, combine the butter and sugar with a fork. Add in the egg yolk and continue mixing.
- Next add in the flour and mix with your hands until the dough forms into course crumbs. Transfer the dough into the parchment lined pan and press it down into an even layer. Refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees. Bake for 25 minutes, until a light golden brown. Set aside to cool.
- While the crust is cooling make the caramel. In a large saucepan combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Attach a candy thermometer on the side of the pan and bring caramel to a boil. Stir for about 5-10 minutes until caramel reaches 230 degrees.
- Remove from heat and stir in the vanilla. Pour the caramel over the shortbread.
- Refrigerate for at least three hours and then cut into squares. Store in the fridge until you're ready to enjoy.
Adapted from ericasweettooth.com