Wow, there are so many varieties of shortbread cookies, and even just eating them plain is delicious. However, if you are not a plain person, here is what you can do….
Using the basic shortbread recipe (which is at the end of this post), bake the cookies, cool. Then make:
3 cups shredded coconut (sweetened or unsweetened)
12-oz chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. After this step I realized I love home made toasted coconut. I tried not to eat all of it.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping on each cookie, allow to cool. Melt chocolate in a small bowl. Heat on high in the microwave in 30 second intervals, stirring thoroughly to prevent scorching. Drizzle each cookie with melted chocolate (you can coat the bottoms of the cookie too, but that was just an extra step I didn’t want to take)!
Keebler Striped Cookies:
Using the shortbread cookie base, melt chocolate chips in microwave (I like semi and milk chocolate together). Stripe the tops of the cookies, dunk the bottoms in the bowl and let set (or refrigerate for faster setting).
Use the shortbread cookie recipe. Bake. Dollop the top of each cookie with creamy peanut butter, Freeze for 15-30 minutes. Dunk each cookie in melted chocolate and allow to set. Delicious!
Make a sandwich with the shortbread cookies by spreading Nutella between each cookie. This is awesome and addicting. You can also use regular melted chocolate or mint chocolate for a different flavor. Enjoy!
SHORTBREAD COOKIE RECIPE:
2 sticks butter, softened
½ cup powdered sugar
2 cup flour
¼ tsp salt
1½ tsp vanilla
Cream butter and sugar. Add flour, salt and vanilla. It becomes very crumbly. Use your hands to finish mixing it until it becomes a ball. Wrap in saran wrap, roll into a log shape and refrigerate for about 30 minutes (or longer). Slice very thin, about ¼ inch (or less). Bake in a 350 degree oven for 10-13 minutes until just turning brown on edges. Remove and cool. Decorate or eat just the way they are! Enjoy!
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