Salted Caramel Shortbread Cookies

When you’re mixing up shortbread, it won’t mix up into a cohesive mass like most cookie doughs do. It stays pretty crumbly. But that’s okay! It’s just the nature of it. All you need to do is work it by had a little. Squeeze and press it together, then carefully roll it out and you’ll have a nice cohesive cookie ready to bake. A little tip I use every single time I roll out cookie dough. I like my cookies to all be the exact same thickness, not only so they look good, but also because they’ll all bake evenly. I’ve had these 1/4-inch square dowels for many, many years. I also have 1/8-inch ones, but I don’t use those nearly as often. So, what I do is I take my two square dowels and place one on each side of my dough. I then roll the dough out until my rolling pin hits the dowels. This way every cookie is the same thickness. 1 1/2 cups butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups all-purpose flour 26 ouncesPeter’s caramel
4 tablespoons milk
6 ouncessemi-sweet chocolate, chopped
1 tablespoon butter
Coarse sea salt Note:
I like to ensure an even thickness when I roll out cookie dough by rolling the dough between two 1/4-inch square dowels. Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients. Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
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