Caramel Shortbread Recipe

Step 1

Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.

Step 2

Place the butter, sugar, vanilla, and salt in the bowl of an electric stand mixer. Beat on high until very light and fluffy, 3-5 minutes.

Step 3

Scrape the bowl and beat again to make sure the mixture is very smooth. Then turn the mixer on low and slowly add in the flour. Once fully combined, turn off the mixer, as to not over mix the dough.

Step 4

Flour a work surface and roll the dough out evenly, 1/8-inch thick. Use a 2-inch cookie cutter to cut out the cookies. Move them to the cookie sheet using a flat metal spatula. Try to cut as many cookies as possible in the first batch, because each time you roll out the dough the cookies will be a little tougher in texture.

Step 5

Gather the remaining dough and roll it back out. Cut out as many cookies as possible in the seconds batch. Spread the cookies out on the baking sheets an inch a apart.

Step 6

Bake for 10-12 minutes, until the edges are light gold. Cool completely. Then flip half the cookies over.

Step 7

Once the cookies are cool, scoop the dulce de leche into a large freezer bag. Snip one corner with scissor to create a piping bag. Pipe a teaspoon of caramel onto the cookies with the bottom-side-up. Press another cookie on top of the caramel to create cookie sandwiches.