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Salted Caramel Shortbread Cups
Tender shortbread is baked into cups then filled with homemade caramel and topped with fleur de sel.
Adapted from Foodie With Family
Note: This makes more caramel sauce that you will need. Save any extra to put over ice cream. (Or eat with a spoon.)
Salted Caramel Shortbread Cups
About This Recipe
| Yield: | 2 dozen cookies |
| Active time: | 30 minutes |
| Total time: | 45 minutes |
| This recipe appears in: | Cookie Monster: Salted Caramel Shortbread Cups |
Ingredients
- For Shortbread:
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- For Filling:
- 1 cup sugar
- 5 tablespoons unsalted butter, cut into 1 inch pieces
- 1/2 cup heavy cream, at room temperature
- fleur de sel or other coarse sea salt for garnish
Procedures
-
1
Preheat oven to 325°F. Grease 24 mini muffin cups.
-
2
In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla and salt and beat until well combined. Add flour and beat until incorporated and a dough has formed.
-
3
Divide dough between mini muffin cups and press down to mold dough to pan. Bake cookies until lightly golden, about 15 minutes.
-
4
While cookies are cooling in the pan, place sugar in medium saucepan. Bring heat to medium high. Stir occasionally as sugar begins to melt. When sugar comes to a boil, let cook untouched until turned a deep amber color. Note: Take care not to overcook or caramel will burn.
-
5
Take sugar off heat and quickly whisk in butter until melted. Pour in heavy cream and whisk until caramel is smooth. Note: Caramel will bubble and steam when cream is added so be careful.
-
6
Place cookies on a cooling rack or baking sheet. When caramel has come to room temperature, spoon into shortbread cups, filling almost to the rim. Sprinkle cookies with fleur de sel.
