Ingredients
Enjoy our delicious Salted Caramel Glazed Shortbread Buttons
Shortbread Buttons:
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
Salted Caramel Glaze:
- 24 Werther’s Original Salted Caramel Éclair, unwrapped
- ¼ cup heavy or whipping (35%) cream
- 1 teaspoon flaked sea salt
Instructions
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Shortbread Buttons: In medium bowl, whisk together flour, cornstarch and salt.
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In large bowl, using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy. Add flour mixture; beat on low speed until incorporated and dough comes together.
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Divide dough into 2 portions. Roll each portion into 1 ½-inch round logs. Wrap each log in plastic wrap and chill for 1 to 2 hours or until firm.
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Preheat oven to 325°F.
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Cut each log into ½-inch slices. Arrange on parchment paper–lined baking sheets, spacing at least 1 inch apart.
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In batches, bake for 10 to 12 minutes or until tops are set and bottoms are pale golden. Transfer to wire rack and let cool completely.
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Salted Caramel Glaze: In small saucepan set over medium-low heat, stir together caramels and cream. Cook, whisking, for 3 to 5 minutes or until melted, blended and smooth; let cool slightly.
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Spoon caramel onto each cookie and sprinkle with sea salt. Let stand until caramel is set.
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Tips: Sprinkle each cookie with coloured sprinkles if desired.
Store in airtight container at room temperature for up to 3 to 5 days.
Alternatively, to roll out dough for cookies, shape dough into 2 disks, wrap with plastic wrap and chill until firm. One disk at a time, roll dough out on lightly floured work surface to ½-inch thickness. Using 1 ½-inch round cookie cutter, cut into circles, rerolling scraps as needed.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (+ 1 hour chilling time)
Makes: 28 cookies
