Caramel Shortbread Squares

2 Mar

For some crazy reason, I’ve decided to make all the desserts for my wedding this summer. There won’t be a traditional wedding cake. Instead, we’re having vegan cupcakes and tons of cookies, like a Pittsburgh-style wedding. Because I’ll be a baking fiend in the months before the wedding, I need to make sure I’m choosing the right cookies for the job: ones that freeze well, hold up under the July heat, and, of course, taste amazing. Spring will be the time that I set up my cookie test kitchen before making the final batches.

Cookie #1: Caramel Shortbread Squares (with my own shortbread recipe)

chocolate design

I made the design on top by pouring the melted dark chocolate on and then piping strips of white chocolate across the pan. I dragged a toothpick in alternating directions to create the effect.

The cookies certainly do taste good (I had a few…or ten), but we’ll see how well they hold up over time in an airtight container in the freezer.


2 Responses to “Caramel Shortbread Squares”


  1. Vegan Chocolate Cupcakes with Peanut Butter Frosting « So Apparently - March 17, 2010

    […] is being transformed into a test kitchen. I’ll be testing recipes for vegan cupcakes and not-so-vegan cookies to serve at my […]

  2. Thanksgiving Dinner Ideas | So Apparently - December 16, 2010

    […] again, made my famous caramel shortbread squares. This time, instead of using straight chocolate for the topping, I used ganache. It made the cookie […]

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