Cookie Recipe #26 - Salted Caramel Shortbread!

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Cookie Exchange Parties are SO MUCH FUN - for a few simple reasons:

-You get together with your friends
-You make only ONE kind of cookie and finish your holiday baking, after swapping out
-You get new recipes
-You often have snacks or games!
That being said, I do one every year - in December, about 2 weeks before Christmas. (You can read about it HERE or see a TV segment I did on it http://youtu.be/-iUR7GlAiQw).

I thought it would be fun to have a collection of 30 fun recipes to try - one a day in November - so you can be prepared for that holiday baking!
This recipe comes from Quick And Easy Recipes

Salted Caramel Shortbread Cookies Recipe
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
DIRECTIONS:
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.

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