Salted Caramel and Pecan Shortbread Cookies
Pull these cookies out of the fridge, pop them in the oven, then nibble away in the afternoon while playing board games.
Ingredients
- 1/4 cup (55 g) unsalted butter
- 1/4 cup (55 g) sugar
- 1 tbsp (15 ml) water
- 1/8 tsp salt
- 1/4 cup (25 g) roasted pecans, chopped
- Fleur de sel (optional)
- 2 cups (300 g) unbleached all-purpose flour
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (160 g) sugar
- 1 egg
- 1/2 tsp (2.5 ml) vanilla extract
Instructions
- Line a baking sheet with a silicone mat or parchment paper.
- In a small pot, bring the butter, sugar, water and salt to a boil. Cook, without stirring, just until the mixture is golden brown. Watch out for splattering. Quickly pour the caramel onto the baking sheet. Sprinkle immediately with the pecans and, if desired, fleur de sel. Let cool, then break into small pieces.
Pull these cookies out of the fridge, pop them in the oven, then nibble away in the afternoon while playing board games.