These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top.

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min

Servings: 40

Ingredients:

• 2 / 3 cup ( or 150g ) butter, softened
• 1 / 4 cup ( or 50g ) white sugar
• 1 1 / 4 cups ( or 155g ) all – purpose flour
• 1 / 2 cup ( or 115g ) butter
• 1 / 2 cup ( or 110g ) packed light brown sugar
• 2 tablespoons ( or 30ml ) light corn syrup
• 1 / 2 cup ( or 120ml ) sweetened condensed milk
• 1 1 / 4 cups ( or 295ml ) milk chocolate chips

Directions:

1. Preheat oven to 350 degrees F ( 175 C ).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Servings: 30

Ingredients:

• 1/2 cup(or 70g) finely ground almonds
• 1 1/4 cups(or 155g) sifted all-purpose flour
• 3/4 cup(or 90g) confectioners’ sugar
• 2 tablespoons(or 5g) instant coffee powder
• 3/4 cup(or 170g) butter, softened
• 1/3 cup(or 65g) granulated sugar for decoration

Directions:

1. In large bowl combine almonds, flour, confectioners’ sugarand coffee. Cut in the butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour.
2. On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and sprinkle tops with granulated sugar.
3. Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Remove from sheet. Cool cookies on wire rack.

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min

Servings: 24

Ingredients:

• 1 cup ( or 225g ) butter, softened
• 1 / 2 cup ( or 60g ) confectioners’ sugar
• 1 / 4 cup ( or 30g ) cornstarch
• 1 1 / 2 cups ( or 190g ) all – purpose flour

Directions:

1. Preheat the oven to 375 degrees F ( 190 degrees C ).
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

Servings: 12

Ingredients:

• 1 cup(or 225g) butter, softened
• 1/2 cup(or 60g) confectioners’ sugar
• 1/2 teaspoon(or 3g) salt
• 1/8 teaspoon(or 0.5g) ground nutmeg
• 1 egg yolk
• 2 cups(or 250g) all-purpose flour
• 1 (2.25 ounce)(or 63g) jar red decorator sugar
• 1 (10 ounce)(or 280g) jar maraschino cherries, drained

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
3. Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
4. Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
5. Bake for 10 minutes or until golden brown.

Shortbread with chocolate. The best of world.

Servings: 16

Ingredients:

• 1 1 / 4 cups ( or 155g ) all – purpose flour
• 1 / 2 cup ( or 65g ) cornstarch
• 10 tablespoons ( or 140g)  butter, softened
• 1 / 4 cup ( or 30g ) confectioners’ sugar
• 2 tablespoons ( or 25g ) white sugar
• 1 / 4 teaspoon ( or 2g ) salt
• 1 / 2 teaspoon ( or 3ml ) vanilla extract
• 1 cup ( or 200g ) mini semi – sweet chocolate chips

Directions:

1. Preheat oven to 325 degrees F ( 165 degrees C ).
2. Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner’s sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
3. On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
4. Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.

Servings: 30

Ingredients:

• 2 cups(or 450g) butter, softened
• 1 3/4 cups(or 220g) sifted confectioners’ sugar
• 4 1/2 cups(or 560g) sifted all-purpose flour

Directions:

1. Cream butter, gradually beat in sugar. Add and beat in flour a part at a time. Wrap dough in wax paper and chill.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Allow dough to warm slightly; knead for 1 minute. Roll out dough on lightly floured board to 1/4 inch thickness and cut with cookie cutters. Decorate as desired. Bake in preheated oven 14-20 minutes.

Prep time: 1 Hr 20 min
Cook time: 15 min
Ready in: 1 Hr 35 min

Servings: 36

Ingredients:

• 1 1 / 2 cups ( or 340g ) unsalted butter
• 2 / 3 cup ( or 135g ) white sugar
• 2 tablespoons ( or 3g ) chopped fresh rosemary
• 2 3 / 4 cups ( or 345g ) all – purpose flour
• 1 / 4 teaspoon ( or 2g ) salt
• 2 teaspoons ( or 8g ) white sugar for decoration

Directions:

1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees F ( 190 degrees F ). Line cookie sheets with parchment paper.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Prep time: 15min
Cook time: 30min
Ready in: 45min

Servings:14

Ingredients:

• 2 cups(or 250g) all-purpose flour
• 1/4 teaspoon(or 1g) baking powder
• 1/4 teaspoon(or 2g) salt
• 1/2 cup(or 60g) confectioners’ sugar
• 1 cup butter(or 225g), softened
• 1 teaspoon(or 5ml) vanilla extract
• 2 tablespoons(or 25g) white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the flour, baking powder, salt and confectioners’ sugar. Stir in the butter and vanilla, and mix until a stiff dough forms. Pat dough into 9-inch round cake pan, and prick well with a fork. Sprinkle remaining sugar over dough.
3. Bake for 30 to 35 minutes in the preheated oven, or until golden. Cut into wedges while warm. Cool on wire rack; separate cookies.

Servings:18

Ingredients:

• 1 cup(or 225g) butter
• 1 cup(or 220g) packed brown sugar
• 1 egg yolk
• 2 cups(or 250g) all-purpose flour
• 2/3 cup(or 110g) candied cherries, halved
• 1/2 cup(or 60g) chopped walnuts

Directions:

1. Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

Servings:12

Ingredients:

• 1 cup(or 225g) butter, softened
• 3/4 cup(or 90g) confectioners’ sugar
• 1/2 cup(or 45g) Dutch process cocoa powder
• 1 teaspoon(or 5ml) vanilla extract
• 1/4 teaspoon(or 2g) salt
• 1 3/4 cups(or 220g) all-purpose flour
• 1/2 cup(or 70g) cake flour
• 1/4 cup(or 30g) confectioners’ sugar
• 2 tablespoons(or 2g) 24-karat gold dust

Directions:

1. In a large bowl using an electric mixer, cream the butter and 3/4 cup confectioners’ sugar. Beat in the cocoa, vanilla and salt, mix until smooth. On low speed, gradually mix in the flour until fully incorporated. Refrigerate dough for at least 1 hour.
2. Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners’ sugar.
3. Roll chilled dough out to 1/4 inch thickness and cut into shapes with a knife or cookie cutters. Place cookies onto an ungreased cookie sheet. Using a small stiff brush or flat pastry brush, lightly dust the tops of the cookies with the 24-karat gold dust. Bake cookies for 12 to 15 minutes, or until firm. Be careful not to overbake; you cannot tell by looking because of the dark color of the dough. Let the cookies cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.