Walnut Caramel Shortbread Cookies

I'm not totally happy with these; I certainly could use a better caramel for the topping, but this one is quick and easy, and that's what I was looking for on holiday cookie day. The shortbread took something over 30 minutes to bake up to the right color.


Walnut Caramel Shortbread Cookies

SHORTBREAD
2 Cups Flour
½ Cup Sugar, powdered or granulated
1 Cup Butter
¾ tsp Salt

WALNUT TOPPING
14 oz Sweetened Condensed milk
½ Cup Whipping cream
1½ Cups Walnuts, chopped

CHOCOLATE DRIZZLE (optional)
½ Cup Chocolate chips
1 Tbsp Shortening

Shortbread

1. Preheat oven to 325 degrees.

2. Sift together flour and salt in a small bowl.

3. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more.

4. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.

5. Press firmly on bottom of 13x9-inch baking pan. Prick all over in even intervals with a wooden skewer or fork.

6. Bake until firm in the center and just starting to color, about 30-50 minutes. Transfer pan to a wire rack, and let cool completely.

Walnut Topping

1. In heavy saucepan, combine sweetened condensed milk, whipping cream and vanilla. Over medium-high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until mixture thickens, 8 to 10 minutes. Stir in walnuts.

2. Spread over top of cooled shortbread.

3. Cut into triangles.

Chocolate Drizzle

1. Melt chocolate chips and lard together. Drizzle over top of cookie triangles, or in the pan before cutting. First option is better.