Shortbread Cookies with Salted Caramel Drizzle

Directions

• Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
• Add the flour and salt, mixing on low speed until the dough comes together. The dough will be crumbly but should hold when pressed.
• Transfer the dough to the prepared baking pan and press it evenly into the bottom. Smooth the top with the back of a spoon or a small roller.
• Bake for 20 minutes, or until the edges are just starting to turn golden.
• Remove from the oven and, while still warm, carefully cut into sticks or bars. Prick each piece with a fork.
• Return to the oven and bake for another 5-7 minutes, until the edges are golden brown.
• Turn off the oven, open the oven door slightly, and let the cookies sit inside for 20 minutes.
• In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring occasionally until it melts and turns a deep amber color—about 5-7 minutes.
• Remove from heat and carefully whisk in the room-temperature heavy cream (the mixture will bubble up, so take care!). Keep stirring until smooth.
• Add the 6 tablespoons of butter, stirring until fully melted and incorporated. Finally, stir in the vanilla extract until the caramel is smooth and glossy.
• Let the caramel cool slightly before drizzling.
• Once the shortbread cookies have cooled completely, drizzle the salted caramel over each piece using a spoon. Sprinkle with flaky sea salt.