BETTY CROCKER SHORTBREAD COOKIES RECIPE RECIPES

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SALTED CARAMEL SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM



Salted Caramel Shortbread Cookies Recipe - BettyCrocker.com image

Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!

Provided by Betty Crocker Kitchens

Total Time 2 hours 45 minutes

Prep Time 1 hours 20 minutes

Yield 36

Number Of Ingredients 9

1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoons coarse (kosher or sea) salt

Steps:

  • Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
  • Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
  • Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
  • In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
  • In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Nutrition Facts : Calories 190 , CarbohydrateContent 24 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Cookie, SodiumContent 150 mg, SugarContent 11 g, TransFatContent 0 g

SANTA FACE SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM



Santa Face Shortbread Cookies Recipe - BettyCrocker.com image

Relish these Santa faced oatmeal shortbread cookies frosted with Betty Crocker® decorating icing – a distinctive Christmas dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 55 minutes

Yield 12

Number Of Ingredients 11

2/3 cup butter or margarine, softened
1/2 cup packed brown sugar
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking oats
1/4 teaspoon baking powder
2 cans (6.4 oz each) Betty Crocker™ Easy Flow white decorating icing
6 miniature marshmallows, cut in half
1 tablespoon Betty Crocker™ red sugar
24 blue miniature candy-coated chocolate candies
12 red miniature candy-coated chocolate candies

Steps:

  • In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed until creamy. Stir in flour, oats and baking powder. Gather dough into ball. Wrap in plastic wrap; refrigerate 30 minutes.
  • Heat oven to 350°F. On well-floured surface, roll dough 1/4 inch thick. Cut with 3- to 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • Turn cookies so pointed ends are up. Using desired tip, pipe frosting on upper 1/3 of cookie. Place 1 marshmallow half at tip of each cookie for hat; sprinkle with red sugar. Using small dots of frosting, attach 2 blue candies on each cookie for eyes. Pipe small frosting mustache below eyes; place red candy in center for mouth. Pipe frosting on lower 1/3 of each cookie for beard. Store in single layer, loosely covered.

Nutrition Facts : Calories 190 , CarbohydrateContent 20 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Cookie, SodiumContent 85 mg, SugarContent 9 g, TransFatContent 0 g

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