April 15, 2018–As promised in my Butterscotch Meringue Bars post I decided to make some more cookies from the America’s Test Kitchen cookie cook book. This time I made their Millionaire’s Shortbread Cookies. It is a shortbread cookie topped with a chewy caramel filling then topped with chocolate. The ‘quick’ shortbread was made from flour, melted butter, salt and sugar so I didn’t need to use my stand mixer. The best of all worlds! Who could say no to this? First I prepared my pan with a foil sleeve. Yeah, I know, not perfect but it worked.
I wanted to butter the foil before putting in the dough but forgot. The directions didn’t tell you to butter the foil and I think it is because the butter in the batter along with the foil was enough to ensure that it would easily release, which it did.
Next came the caramel which was made with sweetened condensed milk, brown sugar, heavy cream, corn syrup, butter and salt. Of course whenever I make caramel I HAVE to add some type of liquor to it :-). I had some Johnnie Walker Black laying around so I added a few teaspoons to the finished caramel–didn’t want to burn off the alcohol or the flavor!
The topping called for bittersweet chocolate but I did a mixture of bittersweet, dark, and milk. This gave the chocolate a deeper, complex flavor.
Once I cut into it you could see the levels of goodness and before even taking a bite know that chocolate would have a nice snap when you bit into the cookie.
