Irresistible Pecan & Caramel Shortbread Cookies: A Sweet & Salty Delight

Indulge in the perfect blend of sweet and salty with these mouthwatering Pecan & Caramel Shortbread Cookies. This recipe combines the buttery richness of shortbread with the decadent crunch of pecans and the irresistible allure of homemade salted caramel. Perfect for any occasion, these cookies are sure to become a favorite in your baking repertoire!

Ingredients

For the Salted Caramel:

• 1/4 cup (55 g) unsalted butter
• 1/4 cup (55 g) sugar
• 15 ml (1 tbsp) water
• 0.5 ml (1/8 tsp) salt
• 25 g (1/4 cup) toasted and chopped pecans
• Fleur de sel (optional, for sprinkling)

For the Shortbread Cookies:

• 300 g (2 cups) unbleached flour
• 1/4 tsp (1 ml) salt
• 170 g (3/4 cup) unsalted butter, softened
• 160 g (3/4 cup) sugar
• 1 large egg
• 1/2 tsp (2.5 ml) vanilla extract

Preparation

Salted Caramel:

1. Line a baking sheet with a silicone mat or parchment paper.
2. In a small saucepan, combine butter, sugar, water, and salt. Bring to a boil over medium heat.
3. Cook without stirring until the mixture turns a deep amber color, watching carefully to avoid burning.
4. Immediately pour the caramel onto the prepared baking sheet.
5. Quickly sprinkle with chopped pecans and fleur de sel, if desired. Let cool completely, then break into small pieces.

Shortbread Cookies:

1. In a bowl, whisk together flour and salt.
2. In a separate bowl, cream together softened butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
5. Fold in the caramel pieces with a wooden spoon.
6. Shape the dough into two logs, approximately 5 cm (2 inches) in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
7. Preheat the oven to 180°C (350°F). Line baking sheets with silicone mats or parchment paper.
8. Slice the chilled dough into 5 mm (1/4 inch) thick rounds and place them on the prepared baking sheets.
9. Bake one sheet at a time for 8-10 minutes, or until the edges are just golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy these delightful Pecan & Caramel Shortbread Cookies with a glass of milk, tea, or coffee. They’re perfect for gifting, snacking, or simply treating yourself!