↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
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.)
view more member recipes
CARAMEL SHORTBREAD STICKS OR TRIANGLES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
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.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Caramel-pecan Triangles
by sgre52160
4 cups firmly packed light brown sugar, divided 3/4 cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 1 teaspoon bourbon (optional) $ Click to see savings 1/2 cup all-purpose flo
by sgre52160
4 cups firmly packed light brown sugar, divided 3/4 cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 1 teaspoon bourbon (optional) $ Click to see savings 1/2 cup all-purpose flo
Caramel Shortbread
by sgre52160
1/2 cup butter 1/4 cup white sugar 1 cup flour 1/4 cup ground almonds Topping: 3/4 cup butter 1/4 cup sugar 1 (14 oz) can sweetened condensed milk 8 (1 oz) squares milk chocolate 1/2 cup to
by sgre52160
1/2 cup butter 1/4 cup white sugar 1 cup flour 1/4 cup ground almonds Topping: 3/4 cup butter 1/4 cup sugar 1 (14 oz) can sweetened condensed milk 8 (1 oz) squares milk chocolate 1/2 cup to
Chocolate Caramel Shortbread
by sgre52160
1 1/2 cups butter, softened, divided 1/2 cup sifted confectioners sugar 1/4 tsp salt 1 1/4 cups flour 1 can sweetened condensed milk 3 tbsp corn syrup 1 tsp vanilla extract 3 squares sem
by sgre52160
1 1/2 cups butter, softened, divided 1/2 cup sifted confectioners sugar 1/4 tsp salt 1 1/4 cups flour 1 can sweetened condensed milk 3 tbsp corn syrup 1 tsp vanilla extract 3 squares sem
view more member recipes
related CDKitchen recipes
Chocolate Caramel Squares
Claim Jumper Banana Custard Shortcake
Christmas Shortbread Bars
Chocolate Caramel Shortbread
Chocolate Turtle Caramel Apples
Caramel Coconut Pecan Pie
Creamy Caramelicious Milksicles
Persimmon Punch