Prep time
Cook time
Total time
Just make them already. Don't feel like making caramel? Buy the best jar you can find (I recommend Fran's or Alma Chocolate's-- soo good!)
Recipe type: dessert
Serves: 12-20
  • Shortbread Cookie
  • 8 oz. (2 sticks) softened butter
  • ½ C. powdered sugar
  • 2 C. all-purpose flour
  • Salted Caramel Topping
  • 8 oz. caramels, unwrapped if necessary
  • ⅛ C. heavy cream
  • pinch coarse sea salt
  1. Preheat oven to 350 degrees.
  2. Line a large baking sheet with parchment paper or a Silpat.
  3. Mix the butter and powdered sugar together until smooth and creamy (and scrape down sides in the process).
  4. Add the flour one cup at a time until a dough is formed (dumping it all in at once will make your life a lot more difficult).
  5. Shape the dough into a large ball. Dust your countertop with powdered sugar. Roll the dough about ¼ inch (if you want your cookies thicker, remember to compensate your cooking time). *
  6. Use a cookie cutter of your choice and carefully lift onto baking sheet (author recommends rounds on your first attempt as shapes tend to crumble).
  7. Bake for 12-14 minutes or until the cookies are just golden around the edges. Cool on a wire rack.
  8. If making caramel sauce with purchased caramels, combine those and heavy cream in a small saucepan over a low heat.
  9. Immediately top your cooled cookies with caramel using a knife or off-set spatula.
  10. Sprinkle sea salt over caramel.
  11. * I like to chill dough for a few minutes both after making the dough and cutting it into shapes so that it retains its shape and crisp edges -- adjust prep time and cook time appropriately
Recipe by Portland Sampler at