A last cookie recipe for this year, ideal to make during the holidays. It consists of a delicious shortbread dough, decorated with salted butter caramel. Result ? Irresistible cookies!
Prep Time: 20 minutes
Rest Time: 1-2 hours
Baking Time: 12-15 minutes at 350°F (180°C)
Difficulty: medium
Yield: approx. 20 cookies
For the dough
For the salted butter caramel
For the dough: in the food processor bowl, mix all the ingredients until a homogeneous dough is obtained, without working too hard.
Cover and set aside 1-2 hours in the refrigerator.
Preheat oven to 350°F (180°C).
Form balls of dough the size of a walnut and place them on a baking sheet lined with baking paper, spacing them sufficiently apart.
Form a hole in each cookie using a greased teaspoon or by using the thumb of the hand.
Bake for 12-15 minutes. Remove from oven and let cool
For the melting heart with salted butter caramel: caramelize the sugar and water in a saucepan over low heat. As soon as the sugar is completely dissolved and the liquid takes on a nice dark color, remove the pan from the heat, pour in the cream, heat while stirring constantly. Add the butter, reduce briefly until it has melted, then allow to cool down a little.
Pour the caramel in the hole of the cookies, let harden. Sprinkle with salt just before serving if you do not use salted butter.
Cookies can be stored for 1 to 2 weeks in an airtight tin in a cool, dry place, if you are able to wait that long!
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