Millionaire’s Shortbread for a #SundaySupper Holiday Cookie Exchange

#sundaysupper
I love all the Sunday Supper events but there are some that are just closer to my heart, like today’s Holiday Cookie Exchange. Obviously a week dedicated to baking holiday treats is right up my alley. I’ve baked all kinds of cookies and I wanted to try something new for this virtual cookie exchange. I own several chocolate cookbooks (naturally) and have always wanted to try a millionaire’s shortbread. It’s basically a Twix candy bar in cookie form – there’s a bottom layer of shortbread, a middle layer of caramel, and a top layer of chocolate.

To dress it up a bit in honour of the season, I decided to make an eggnog shortbread cookie base, using one of my favourite recipes.
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Eggnog Shortbread (adapted from Chatelaine)

1 cup unsalted butter, room temperature
1/2 cup sugar
1 1/2 tsp rum extract
1 1/2 tsp nutmeg
1/2 tsp salt
1 3/4 cup flour

***NOTE: if using all the dough, you’re going to get a pretty thick crust (which I don’t mind because I love shortbread).  If you’d rather the crust be thinner, then I’d only use half the dough.

Preheat your oven to 350 degrees F.

In a medium bowl or your stand mixer, beat the butter until it’s creamy. Gradually beat in the sugar and the rum extract. Continue beating until it’s well mixed.

Beating butter by hand.  So much harder than turning on my stand mixer!

Beating butter by hand. So much harder than turning on my stand mixer!

I had to do it the old school way with a wooden spoon. This week, I lent my Kitchenaid stand mixer to Lawyer Girl who was making frosting for 6 dozen cupcakes we baked for her birthday. The empty space on my kitchen counter reflected the empty space in my heart.

Adding sugar.

Adding sugar.

In a separate bowl, stir the salt and flour together with a fork or whisk. Add the flour mixture into the butter mixture and mix until just combined.

The finished dough.

The finished dough.

Butter or line a square baking dish with parchment paper. Turn dough into the dish and using your fingers, press the dough until it’s even. Bake in the center of your preheated oven until the top is golden, approximately 45-50 minutes.

 

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Caramel layer (adapted from My Baking Addiction)

1 can (300 mL) sweetened condensed milk
1/4 cup butter
4 tbsp light corn syrup
sea salt for sprinkling (optional)

Here's the boiled, thickened condensed milk mixture.

Here’s the boiled, thickened condensed milk mixture.

Melt the butter in a small saucepan. With the heat on medium, add the condensed milk and light corn syrup. Keep stirring, getting into the corners of the pot, until all three ingredients are well combined. Allow the mixture to come to a gentle boil. Keep stirring – the mixture should thicken and become golden brown. Remove from the heat and pour directly onto your shortbread base. After the caramel cooled a bit, I sprinkled the top with sea salt.
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The sea salt speckled caramel layer.

The sea salt speckled caramel layer.

Chocolate layer

1 Lindt dark chocolate bar, 300 grams
1/4 cup butter
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I roughly broke up a giant Lindt chocolate bar and placed it in a microwave-safe bowl. Heat in increments of 30 seconds until melted. Stir in the butter and mix until the butter has thoroughly melted and combined with the chocolate. Pour overtop of the caramel layer and smooth it with a rubber spatula or spoon.
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Allow to cool completely until set. Cut into whatever size squares you want and store in the refrigerator.
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Things didn’t quite go as planned this week. I had no time to bake until yesterday morning and I couldn’t slice the bars until the evening. I left them in the fridge and they were so stiff when I got home in the evening, I couldn’t take them out of the pan. So, I hacked a few pieces out with a butcher knife, thankfully not slicing my hands ‘n arms in the process, then proceeded to take photos of my jagged final product in terrible nighttime lighting. Needless to say, these don’t look that great (the shortbread layer was a bit thicker than desired) but they taste phenomenal. The shortbread cookie has a pronounced eggnog flavour, which works beautifully with the caramel and chocolate. The sweetness of the bar is tempered by the pleasurable bursts of saltiness from the sea salt.
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For some sweet holiday baking inspiration, make sure you check out the amazing offerings from the Sunday Supper gang this week.

While you browse through their blogs and drool over their recipes, here are some of my favourite holiday tunes for you to enjoy. The Diana Krall Christmas album is fantastic.

And here’s the awesome hip hop version of the same song by TLC:

The Sunday Supper Favorite Cookie Exchange Cookies:

For more amazing cookies recipes like Snowball Surprise Cookies, check out  Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!

Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.

72 thoughts on “Millionaire’s Shortbread for a #SundaySupper Holiday Cookie Exchange

  1. Pingback: #SundaySupper: Peanut Butter Toffee Chocolate Cookies –

    • They are chilling in the fridge now – weren’t that hard to make, the only thing was that the caramel layer took a lot longer than I expected, maybe 30 min or so. But I have never made caramel before so I didn’t really know what to expect. Can’t wait to try them in the morning!

      • Hey Martina, I hope they turn out delicious! If you find they’re too hard to eat right out of the fridge, let it come to room temp a but and soften. Let me know what you think! :)

        Sent from my iPhone

  2. I love your eggnog twist! And I totally know what you mean about hacking away for pictures. I made chocolate peanut butter squares that acted the same way. Love that thick caramel layer!

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    • Hi Jessica, thanks for asking! There’s actually no real eggnog in the crust. The nutmeg and rum extract emulate the flavour of eggnog. Let me know if you have any other questions!

      • Hi! Quick question: If I want to make this without the eggnog flavor (aka leave out the rum extract & nutmeg), would I need to replace those ingredients with something, such as vanilla extract? Thanks in advance for your help!

      • Hi Kelsy! If you don’t want the eggnog flavour, replace the rum with vanilla and don’t use the nutmeg. I hope that helps! Let me know if you have any other questions. Happy holidays!

  7. Pingback: Chocolate Dipped Potato Chip Shortbread Cookies #SundaySupper - The Girl in the Little Red Kitchen | The Girl in the Little Red Kitchen

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