I’ve made quite a few iced caramel macchiatos with the caramel that I made earlier this week. So good! But I did reserve some of the caramel for these sandwich cookies. These salted caramel shortbread cookies are a new creation that I’d never tried before, I love the way they turned out! The caramel in these cookies gives the crispy shortbread a delicious flaky texture. You can find my easy homemade caramel recipe here.
Salted Caramel Shortbread Cookies
Needed: makes 16-20 sandwich cookies
- 2 sticks butter (room temperature)
- 1/2 cup powdered sugar
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- caramel
- coarse salt
In a bowl, combine butter, powdered sugar, flour, baking powder, and vanilla. Stir until well blended. Chill the dough so that it’s easier to work with.
Roll out the dough on a floured surface. Cut out circles in the cookie dough. Use a smaller circle cutter to cut the centers out of half of your dough circles (I used 1″ and 3″ circle cutters).
Transfer your dough cutouts onto a parchment lined baking sheet and bake at 325° for about 10-12 minutes (or until lightly browned). Remove cookies from pan and let cool completely.
Place a small spoonful of caramel onto the bottom of one of the solid cookies and top with a circle cut-out cookie on top. Add more caramel if the top and bottom cookie don’t seal together, use less if caramel oozes out the sides. Sprinkle coarse salt over the caramel.
The caramel should set up a bit more after cookies are assembled.
These go perfectly with coffee or tea!
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