Caramel Crunch Shortbread Cookies

Shortbread Cookie Recipe
These 3 ingredient shortbread cookies are so decadent you'll think they are just complicated to make, but they are a cinch to throw together, and impossible to stop nibbling on! Believe me, they look simple, but they are hard to stop eating!

The perfect go to cookie for a cookie exchange! or for that little spot you need to fill on your holiday treat trays.

Such a classic it will never go out of style, and will be a recipe to keep in your recipe files for years to come.

I am sure you could bake these in a 8 x8 square pan and cut out square, the original directions are for a 8 inch round pan and to cut into wedges, I prefer using my spring form pan, where I can remove the sides of the pan while it's cooling on the bottom of the pan .

Caramel Crunch Shortbread Cookies

1/2 cup Butter (real butter no substitutions)
1/2 cup dark brown sugar packed down
1 cup Plus 3 Tablespoons cake flour


  • Preheat oven to 375°
  • In a small saucepan melt butter over medium heat.
  • Stir butter until it starts to turn lightly brown, approximately 2 minutes, removed from heat.
  • Immediately stir in brown sugar and flour.
  • Add in 1 teaspoon water, mix until dough is firm and crumbly.
  • Pour dough (it will be crumbly) into pan.
  • Using your fingers, press dough evenly into bottom of pan.
  • With a fork, make perforated lines in dough by pressing lightly, dividing into 12 wedges, but do NOT separate completely.
  • Bake for 20 minutes.
  • Cool in pan for 15 minutes.
  • Unmold and let cool completely.
  • Cut along perforated lines into wedges.
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