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Salted Caramel Pecan Shortbread Cookies

Ingredients:

1 1/2 sticks (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup confectioners' sugar
2 tablespoons salted caramel sauce (such as dulce de leche or caramel ice cream topping)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup chopped pecans
Fleur de sel or flaky sea salt for sprinkling (optional)

Instructions:

Preheat and prep: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and confectioners' sugar until light and fluffy, about 2-3 minutes.
Add caramel and vanilla: Beat in the salted caramel sauce and vanilla extract until well combined.
Mix in flour and salt: Gradually add the flour and salt to the bowl, mixing until a dough forms.
Stir in pecans: Fold in the chopped pecans.
Roll out dough: Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness.
Cut into shapes: Use a cookie cutter or the rim of a glass to cut out desired shapes. You can also simply cut the dough into squares or rectangles.
Place on baking sheet: Place the cookies on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cookie.
Bake: Bake for 18-20 minutes, or until the edges are lightly golden brown.
Sprinkle with salt (optional): If desired, sprinkle with fleur de sel or flaky sea salt immediately after baking.
Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Variations:

For an extra-crispy cookie, bake for an additional 2-3 minutes.
If using a different type of nut, adjust the baking time accordingly (e.g., walnuts may require a slightly longer baking time).
Consider drizzling the cooled cookies with additional salted caramel sauce for an extra-decadent treat.

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