Salted Caramel Shortbread Cookies

So what is the craze with salted caramel lately? Its everywhere you look. I have to admit though, it is pretty tasty. Salt and caramel. hmmm. Who would thought? It really adds a lot to the flavor profile. It seems like I have been trying it a lot lately, which is why I guess you are seeing it here a lot. Don’t worry though. I am only publishing the ones that really turn out well. These little temptations are light so you don’t feel so guilty having more than one. Enjoy. Salted Caramel Shortbread Cookies SALTED CARAMEL SHORTBREAD COOKIESCookies – 1 1/2 butter, softened, 3/4 C sugar, 1 tsp. vanilla and 3 1/2 C flour Topping – 1 bag (14oz) caramels, 2 TB milk, 4 oz. semi sweet chocolate, chopped, 1 TB butter and 1 tsp. course kosher or sea salt. Heat oven to 350 degrees. In a large bowl beat 1 1/2 C butter until creamy. Beat in sugar and then vanilla. On low speed, beet in flour until blended. Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to about 1/4″ thickness. Use a round cookie cutter or jar like I did to make a round cookie. ( I like them big, but you can do any size you want). Place cut outs about 2″ apart on a cookie sheet ¬†and bake 12-14 minutes until just barely light golden brown(do not overbake)! Cool completely. Repeat with the remaining dough. Once the cookies are cool, use a medium microwaveable bowl to heat caramel and milk, uncovered on high for 2 minutes and 30 seconds, stirring every 30 seconds so caramel doesn’t burn. stir until melted and smooth. Frost each cookie with about 1 rounded teaspoon of caramel mixture. In a small microwaveable bowl, melt chocolate and butter uncovered for 1 minute and 30 seconds, stirring every 30 seconds. Drizzle chocolate over cookie or dollop in the middle. Sprinkle generously with salt. Let stand and set up.