Shelly's Recipe

CARAMEL SHORTBREAD STICKS OR TRIANGLES

Category: Cookies

1/2 cup unsalted butter, softened
1/4 cup confectioners sugar
2 tbsp firmly packed brown sugar
1 cup flour
3/4 tsp baking powder
1/4 tsp salt

For topping:
30 unwrapped caramels
1 tbsp half and half
1/2 cup chopped pecans

(I used 1/4 cup caramel sundae sauce boiled with 1 tbsp butter for the dip, and 1 cup of toasted chopped pecans.)

Preheat oven to 325. Combine butter and sugars in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.

Press dough evenly into 8 inch square pan lined with aluminum foil (I used parchment and had it hang over the edge slightly so I could pick it up.); prick with tines of fork every 1/2 inch. (I lightly scored the dough the way I was going to cut it after it was baked: first in 4 squares, then each square in 4 triangles, making 16 triangles, as in the top photo above. I pricked each triangle 3 times at the broad base.)

Bake for 25-30 minutes or until golden brown. Lift cookies from pan immediately using the aluminum foil or parchment ends. Cut into 20 sticks, approximately 4 x 1/2 inch, or into 16 triangles. Cool completely on wire rack.

Place caramels and half and half in microwave-safe bowl. Microwave on high, stirring twice, until caramels are melted (1-2 minutes). Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. Place onto waxed paper; let stand till set. (Or you can boil the caramel sauce and butter for a few minutes and dip cookies into that. And they will set quickly if you place them on a waxed paper lined cookie sheet and put them in the freezer for about 15 minutes.)