Caramel Filled Shortbread (24 small cookies)

I absolutely love hazelnuts in this recipe, but pistachio come in at a close second. If you’d rather, you can fill the cookies with ganache instead of caramel. Your call.

2 ounces brown sugar sugar
4 ounces unsalted butter, room temp
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped
4 ounces all purpose flour
2 ounces toasted pistachios, hazelnuts, pecans or other nuts

powdered sugar for rolling

6 ounces ganache, at room temperature
12 ounces caramel

Cream together sugar, butter, salt and vanilla bean seeds on medium speed for about two minutes.

Meanwhile, combine the flour and nuts in a food processor and pulse until the mixture resembles a coarse meal. Sift the flour/nut mixture and regrind any large bits that don’t pass through the sieve. Repeat sifting and grinding until the bulk of the pistachios have passed through the sieve. Bear in mind that you can only roll the dough as thin as the largest nut piece.

With the mixer running on the lowest speed, add in the flour/nut mixture and continue mixing until just incorporated. The dough may appear mealy, but don’t worry. Knead lightly by hand against the sides of the bowl until smooth. Flatten dough into a disc, wrap with plastic, and refrigerate until needed.

Preheat the oven to 350° and prepare two cookie sheets with parchment paper.

Dust the counter with powdered sugar and roll the dough to 1/8” thickness. Run a metal spatula between the dough and the counter to ensure it’s not sticking in any places. Cut out the dough with your desired cutter and transfer the cookies to the sheet. They won’t spread significantly, so you can place them fairly close.

Gather the scraps, knead lightly, re-roll and cut again; repeat as necessary.

Bake cookies until very lightly browned, about 18 minutes.

When the cookies have cooled, transfer the ganache to a piping bag fitted with a small plain tip. Pipe a boarder around the edges of half the cookies. Fill each chocolate lined cookie with approximately 1/2 ounce of caramel. Top with a second cookie, pressing lightly to seal it to the filling.

Transfer to an airtight container. Store, refrigerated, for about two weeks or for one week at room temperature.


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Any questions?

Dec 16, 2011 ·  6:49 PM

This is a great recipe!

 · Joy ·

Dec 17, 2011 ·  4:11 PM

@Joy, I loooove these cookies! I made a batch for my husband on our first date, they’ll always be special to me.


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