Millionaire Shortbread Cookies

Millionaire Shortbread Cookies might be just the hor d'oeuvre you are searching for. This recipe serves 36. For 25 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 147 calories. This recipe from Foodnetwork has 4334 fans. A mixture of vegetable oil, sweetened condensed milk, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. Similar recipes include Millionaire’s Shortbread, Millionaire’s Shortbread, and Millionaire's Shortbread.

Servings: 36

Preparation duration: 15 minutes

Cooking duration: 190 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess. Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

 

Step by step:

1. For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.

2. Put the flour, sugar and salt in a food processor and pulse.

3. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes.

4. Remove from the oven and let cool completely.

5. For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes.

6. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

7. For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard.

8. Cut into 2-inch pieces.

9. Garnish with flaky salt before serving.

Nutrition Information:

covered percent of daily need