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Dairy
Easy
2 Hours, 45 Minutes
Diets 
I have a fondness for sweet treats – rarely will I turn one down. I’m also indecisive and so if I have an array before me, I have a hard time choosing. That is, of course, unless salted caramel is a contender. I’ll always go for salted caramel. The meld of flavors – burnt sugar meets sweet and salty. It’s perfection. It made total sense when I noticed Tuscanini’s new dessert sauces that I gravitated towards their caramel flavor. It not only didn’t disappoint, it exceeded my expectations. The sauce is thick, glossy, and oh, so caramely. I made shortbread cookies and used it in the base and here is a delicately textured buttery cookie that has all the best flavors. Don’t look for an occasion to try these, just make them now, and enjoy every lusciously caramel-y bite.
2 sticks (226 grams) cold butter, diced
1/2 cup (100 grams) granulated sugar
1/4 cup (55 grams) dark brown sugar
1/4 cup Tuscanini Caramel Sauce
1 teaspoon vanilla extract
2 and 1/4 cups (325 grams) all purpose flour, such as Glicks
2 tablespoons milk
1 tablespoon Tuscanini Caramel Sauce
1 and 1/2 cups (192 grams) powdered sugar, such as Gefen
flaky sea salt, such as Tuscanini, for sprinkling
Place butter and sugars into a bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for five minutes or until the mixture is light and fluffy. Add the caramel sauce, scrape down the sides of the bowl with a spatula, and beat another minute.
Add vanilla extract and beat for 30 seconds. Add the flour and mix on low speed until fully incorporated. Don’t overmix the dough, stop the mixer once you no longer see streaks of flour.
Transfer the dough to a work surface, gather any bits or crumbles, and roll into a uniform ball. Divide into two equal pieces and form into a sausage-like roll. Wrap the rolls in plastic wrap and refrigerate for at least two hours.
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.
Remove the logs from the fridge and using a sharp knife, cut logs into one-third-inch slices. Place them onto the baking sheet about half an inch apart (they don’t spread).
Bake for 12 to 15 minutes or until just golden around the edges. Cool slightly and transfer to a cooling rack to cool completely.
In a medium bowl, stir milk and caramel sauce together with a fork or whisk until fully combined. Add the powdered sugar and continue stirring until fully incorporated. If the mixture is too thick, whisk in more milk, a teaspoon at a time, until it reaches a thick but pourable consistency.
Transfer icing into a piping bag, snip the end, and drizzle onto cookies. Alternately, dip the cookies into the glaze, allow excess to drip off, and place on a wire rack to set. Sprinkle flaky salt. Serve.
Sponsored by Tuscanini
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can I put oil or margarine to turn it Parve?
I would use margarine…it obviously won’t be like a dairy shortbread but it should still be good 🙂
Thanks for the recipe