https://canadagoosegallery.com/wp-content/uploads/2020/12/Screen-Shot-2020-12-21-at-1.57.38-PM.png 586 1346 Maria Bereket https://canadagoosegallery.com/wp-content/uploads/2017/01/logo-300x74.png Maria Bereket2020-12-21 17:03:562020-12-21 17:03:56Christmas Cookie + Ornament Countdown 12/22
Christmas Cookie + Ornament Countdown 12/22
Salted Carmel Shortbread Christmas Cookies + Summer Faith Fun P. Buckley Moss Ornament + Solemate Sock Warmth
by Canada Goose Gallery
Prep 1 HR 20 MIN
Total 2 HR 45 MIN
1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon coarse (kosher or sea) salt
Heat oven to 350°F. In a 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.
2Divide 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 an ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with the second portion of dough.
3Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
4In a 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.
5In a 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.