Chocolate Salted Caramel Shortbread Cookies Recipe
Chocolate and caramel have a long-standing affinity for each other and for good reason. The milky notes and acidity of chocolate balance the burnt sweetness of caramel. Salt enhances all of the flavors of the cookie, adding more depth to the cocoa and caramel, and making the butter flavor even richer.
In large bowl, beat 1 cup confectioners’ sugar, butter, 1/4 teaspoon Salted Caramel and Creamy Vanilla Custard Flavors until well-combined. Add flour, cocoa powder and salt; mix until combined. Divide dough into 2 discs; wrap with plastic wrap and refrigerate 2 hours or until firm.
Preheat oven to 325°F. Line cookie pans with parchment paper.
On floured surface, roll out dough 1/4 in. thick, pressing together gently if dough cracks. Cut using a 3 in. cookie cutter and place on prepared pan. Re-roll dough as necessary, chilling if it becomes too soft.
Bake 12-14 minutes or until dry at edges. Cool 2 minutes on pan on cooling grid. Remove from pan to cooling grid; cool completely.
To prepare glaze, whisk together 1 1/4 cups confectioners’ sugar, milk, corn syrup and 1/4 teaspoon Salted Caramel Flavor in medium bowl until smooth. Drizzle over cooled cookies.