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Shortbread cookies with caramel and chocolate decorations

 Who doesn't lovemaking Christmas cookies? It's my favorite tradition of the season, where I get to enjoy puttering about the kitchen, taking time for myself, and making sweet treats to share. Enjoying these with your favorite Christmas movie and a cup of hot chocolate is the perfect snowy Christmas season evening.


 2 1⁄2 oz confectioners' sugar

1 cup all purpose flour

5 ounce granulated sugar

12 ounces evaporated milk

1 teaspoon each cinnamon and nutmeg

1/4 teaspoon cloves

3 ounces chocolate chips

14 tablespoons butter

1 large egg yolk

Vanilla bean paste

Kosher salt

Sea salt flakes


Preheat the oven to 350 degrees F.

In a medium bowl with an electric mixer, beat to combine confectioners' sugar and 8 tablespoons softened butter. Add yolk and 1⁄2 teaspoon vanilla paste to butter and mix until combined. Add 1 cup flour and 1⁄2 teaspoon salt; mix until dough forms.

Lightly sprinkle dough with flour. Place dough between 2 sheets of parchment paper; roll into an even 1⁄4-inch thickness.

Transfer with parchment to a rimmed baking sheet and chill in fridge, about 20 minutes.

Peel off top layer of parchment. Cut out cookies; gather any dough scraps and repeat rolling and cutting. Place on same parchment lined-baking sheet, about 3⁄4- inch apart. Bake until the edges just start to brown, 12–15 minutes. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.

In a small saucepan over medium heat, add granulated sugar and 3 tablespoons water; cook, without stirring, until golden- brown and sugar dissolves. Whisk in cubed butter until melted. Slowly add 1⁄2 cup evaporated milk; cook until slightly thickened. Stir in cinnamon, nutmeg, cloves and salt. Set aside to cool slightly, 5–10 minutes.

In a small microwave-safe bowl, microwave chocolate, 2 tablespoons butter, and 1⁄2 teaspoon evaporated milk until melted; whisk until smooth.

Spread a layer of caramel on the underside of one cookie. Place another cookie on top. Drizzle chocolate over top and sprinkle with sea salt. Allow chocolate to set before serving shortbreads. Enjoy!


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