Salted Caramel Chocolate Shortbread Recipe Recipe For Zucchini

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SALTED CARAMEL SHORTBREAD



Salted Caramel Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 30 pieces

Number Of Ingredients 11

3 sticks unsalted butter, plus more for the pan
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
3 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon kosher salt
1/2 teaspoon cider vinegar
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment.
  • Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add the flour and beat until just incorporated.
  • Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface. Press into an even layer, then peel off the plastic. Bake until golden brown, 30 to 35 minutes. Transfer to a rack to cool slightly, then remove from the pan using the parchment. Cut into triangles.
  • Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar. Let cool 5 minutes, then drizzle over the shortbread. Sprinkle with sea salt.

SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD



Salted Butter Chocolate Chunk Shortbread image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons salted butter, cut into small pieces, cold
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
6 ounces semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards)
1 large egg
Demerara, turbinado, raw or sanding sugar, for rolling
Flaky sea salt, for sprinkling

Steps:

  • Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
  • Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
  • When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
  • Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
  • Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

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