First, this month’s theme is frosting and I say that frosting is in the eye of the beholder. Our family doesn’t like traditional frosting, well several of the family members don’t so creamy caramel and melted chocolate looks like frosting to us! Don’t forget to go HERE and check out the ways to enter the giveaway of Food Network Silicone measuring/ingredients bowls. Also, at the bottom of the post will be all the other ladies participating in Cookie of the Month so be sure to give them a look too!
This is the best shortbread cookie recipe ever! Of all the recipes I have ever tried, this one was the easiest to work with and came out of the oven looking like a million bucks. I got it from Chef In Training – It’s a great little recipe that only took me 3 times to perfect. Ha! Now that I have perfected it, I am bringing it to you – you will love it too. Honestly, these cookies taste like big Twix bars – they do!
First the cookie ingredients:
1 ½ Cups Butter, softened – you need to make sure you get a good quality butter like Land ‘O Lakes – not generic brand because it makes ALL the difference.
1 Cup Powdered sugar
3 Cups flour
1 tsp. vanilla
¼ tsp. salt
Preheat the oven to 350F
Mix the powdered sugar and butter together well, then add in the other ingredients and mix well.
Dump the dough onto either plastic wrap or wax paper and place in the fridge for at least 2 hours.
Take dough out and roll out over flour-dusted countertop. Keep rolling until it’s about ½ thick then use a round cookie cutter to cut the cookies out.
Once the cookies are on a parchment lined baking sheet put them in the freezer for about 20 minutes.
Take straight out of the freezer and bake for 14-16 minutes.
Allow to cool completely then we’ll begin “frosting”.
Get a bag of Caramels, unwrap them, put in a microwave safe bowl along with 1 Tablespoon of water and microwave for 1 ½ to 2 ½ minutes checking and stirring every 30 minutes until melted.
Dip the cooled cookies like this:
Make sure the caramel frosting cools completely.
Then put 2 cups of chocolate chips and 2 teaspoons shortening in a microwave safe bowl like this:
Microwaving for 1 – 2 minutes at 30 second intervals stopping to mix and make sure it doesn’t seize.
When it’s melted, it should look like this bowl of yumminess!
Dip the cookies in the bowl just like with the caramels.
Allow to cool and set up then eat and enjoy!
Now – check out all my creative blogger friend’s posts!