Caramel Filled Shortbread Cookies
Makes about 20 - Printable version here
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 20 caramel squares
Line a baking sheet or large plate with parchment paper. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Unwrap the caramels (that’s important).
Combine the flour, cornstarch, and salt in a medium bowl. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Then, add the sugar and beat for 3-5 minutes; it will become somewhat fluffy. Add the egg and vanilla extract, mixing until combined. The mixture may look somewhat curdled; that is totally fine. Pause to scrape down the sides of the bowl and mix again to ensure everything is incorporated.
Add the flour mixture in 2-3 increments, mixing at low speed after each addition until combined, and pausing to scrape down the sides of the bowl with each addition. The mixture will come together to form a soft, malleable dough. If the dough is too sticky, put the bowl of dough in the refrigerator for several minutes. It will be soft, but it should be easy to handle with lightly floured hands.
With lightly floured hands, pull a piece of dough, about a heaping tablespoon’s worth, from the bowl. Form a 2-3 inch flat but fairly thick, circle of dough (you can do this one at a time, or make all of your rounds and then proceed).
Place a single caramel in the center of each of the circles of dough. Pull the sides of the dough over the filling to form a soft dome, making sure the dough is covering the caramel on all sides. If you don’t form a complete seal, the filling will drip out as you bake.