Chocolate Carmel Shortbread
The saltiness from the Dulce de leche is divine.
Chocolate Caramel Shortbread
Yield: 12 sandwich cookies or 24 single
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min
Chocolate shortbread is a lovely treat just as it is, but I can never leave well enough alone, I got to thinking if chocolate is a good and caramel is good, then together they should doubly so.
Ingredients
Finishing
Instructions
- Preheat oven to 350°F.
- Onto a large piece of parchment paper, sift together the flour, cocoa and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Scrape down the sides of the bowl again.
- Turn the mixer to low and add the dry ingredients and mix until fully combined.
- Shape the dough into a large disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- Divide the disk into tow, and place half the dough on a lightly floured work surface. Use a rolling pink to roll out the dough to about ¼ inch thick. Use the cookie cutter of your choice to cut out 12 cookies. Carefully transfer to the prepared cookie sheets and placer about ½ inch apart.
- Repeat Step 6 with the remaining half of the dough.
- Bake in the preheated oven for 15 to 17 minutes or until firm around the edges.
- Remove from the oven an allow to cookies to cool briefly non the sheets then transfer to wire racks to cool completely.
- Turn 12 of the cookies bottom side up and spoon 1 teaspoon of dulce de leeched onto each. Place the remaining cookies on top to create little sandwiches.
- To finish: In a double boiler, or in a heatproof bowl, set over a saucepan of simmering water, melt together the chocolate chips and butter. Dip one half of each cookie sandwich into the chocolate until it reaches the center line of the cookie. Place on a piece of parchment paper until the chocolate has set.