Millionaire Cookies

Description

1 cup unsalted butter softened to room temperature 2 cups all purpose flour 1/2 cup powdered sugar 1/2 tsp salt Combine butter, sugar, flour and salt in a medium bowl, using a pastry cutter, cut the butter into the dry ingredients until a smooth dough forms. Place the dough on to a sheet of plastic wrap. Form the dough in to a log in the desired width of your cookies and cover with the plastic wrap. Chill the log for at least 1 hour. Remove from the fridge and cut 1/2 inch slices. Arrange the slices on a baking sheet covered in parchment paper. Bake the cookies for 8 to 10 minutes at 350°F. 2 cups soft caramel candies 2 tbsp water 2 tbsp heavy cream Combine the caramels and water in a microwave safe bowl. Microwave the caramels 30 seconds at a time until they combine with the water. If you chill the caramel sauce it will get thicker, but if you like it thin use immediately. Spread the caramel onto the cookies. 1/2 whipping cream 1 cup baking chocolate (Milk or semisweet) 1 cup powdered sugar 1 tsp sea salt Heat the cream for about a minute in the microwave. Dump the baking chocolate in the cream making sure the cream fully covers the chocolate. Place plastic wrap snug with the cream and let it sit for 5 minutes. Whisk the cream until fully incorporated and smooth, add the powdered sugar and mix until smooth. Again if you want the chocolate to be thick place in the fridge for 20 minutes then mix before using. If you like it thin use right away. Pipe or spread the chocolate ganache onto the caramel layer and sprinkle with a pinch of sea salt. Enjoy.