Caramel Shortbread Cookies

These caramel shortbread cookies are a heavenly combination of buttery shortbread and rich, gooey caramel, topped with a touch of sea salt. They’re perfect for gifting, holiday parties, or simply enjoying with a warm cup of tea or coffee!

Ingredients

For the Shortbread Base:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Caramel Layer:

• ½ cup unsalted butter
• ½ cup brown sugar, packed
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract

For the Topping:

• ½ teaspoon sea salt (for sprinkling, optional)

Instructions

1. Prepare the Oven and Pan:
   • Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. Make the Shortbread Base:
   • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
   • Gradually add the flour and salt, mixing until just combined. The dough will be crumbly but should come together when pressed.
   • Press the dough evenly into the prepared pan, ensuring it’s smooth and level.
   • Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool.
3. Make the Caramel Layer:
   • In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and sweetened condensed milk. Bring to a simmer while stirring constantly.
   • Cook for about 5-7 minutes, or until the caramel thickens and becomes smooth.
   • Remove from heat and stir in the vanilla extract.
4. Assemble the Cookies:
   • Pour the caramel mixture over the cooled shortbread base, spreading it evenly.
   • Return the pan to the oven and bake for an additional 10-15 minutes, or until the caramel is bubbling and lightly golden.
5. Cool and Slice:
   • Let the caramel shortbread cool completely in the pan. If desired, sprinkle with sea salt on top for a sweet-salty finish.
   • Once cooled, lift the shortbread out of the pan using the parchment paper and cut it into squares or bars.

Tips:

• Chill for Clean Cuts: Refrigerating the bars for 30 minutes before cutting will help you achieve clean, even slices.
• Add Chocolate: For an extra decadent touch, melt some chocolate and drizzle it over the cooled caramel layer.
• Gift Idea: These caramel shortbread cookies make a wonderful homemade gift when packaged in a cute box or jar.

🎄 Enjoy your Caramel Shortbread Cookies! A perfect balance of buttery shortbread and creamy caramel—these are sure to be a hit at your holiday gatherings!