Recipe by Tucker Shaw. Makes 6 monster-sized cookies, or 12-18 respectable ones.
Ingredients:
FOR SHORTBREAD:
2 sticks butter, soft
1/2 teaspoon salt
1/2 cup powdered sugar
2 1/4 cups flour
1/2 teaspoon baking powder
FOR CARAMEL:
1/2 cup heavy cream
About 15-20 carmels, unwrapped
Sea salt
Directions:
Make shortbread: Preheat oven to 350 degrees. Mix together butter, salt, powdered sugar, flour and baking powder; combine until all ingredients are completely blended. Press into an ovenproof skillet, prick with fork and score with knife to make wedges. Bake for about 25 minutes or until golden. Place pan on rack to cool.
Make caramel sauce: In microwave-safe dish, heat heavy cream and caramels until caramels begin to melt, about 1 minute. Remove and stir. Let sit for 2 minutes to allow melting to continue, stir, then zap for another 30 seconds if necessary. Drizzle over shortbread, then sprinkle with sea salt.
