Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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These chocolate caramel shortbread cookies are delicate, rich, and candy-like.
Heat oven to 325°F. Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch. Bake 22-25 minutes or until lightly browned. Lift cookies from pan using aluminum foil ends. Place on cutting board. Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan. Cook over medium heat, stirring constantly, 2-3 minutes or until caramel has slightly thickened. Remove from heat; drizzle caramel over cookies. Sprinkle with almonds. Cool to lukewarm; carefully separate. Cool completely.
Melt chocolate chips in small microwave-safe bowl on Medium (50% power) until softened. Stir until smooth. Drizzle over cooled cookies. Let stand until set.
Dietary Fiber: 0g
These are so delicious it's hard to stop eating them. And they look so beautiful too! They've won awards at the fair every year I've made them.
Made these for our state fair with a variation of my own and they were a delicious and tasty award winner. My mom loves them, too! They also taste great with caramel sprinkled over the top too.
these are always a hit at cookie walks, work, everywhere. I double the batch and make it in a 9x13 pan. after lifting the foil out of the pan (while they are still hot) quickly trim the edges off of the cookies so nobody gets stuck with the dreaded edge or corner piece (does not waste much and they look much better).
Next time I make these cookies I would use a sandwichcorner cut off or pastry bag to drizzle the chocolate and caramel. Using a spoon made some "blobs". I received a lot of compliments on these cookies. My Daughter thought they were bakery bought because of the drizzling.
very pretty on glass cookie platter, anddelicious too!!
Very good and I will be making this again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/415
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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