These melt in your mouth. Butter cookies are everything butter bread should be: buttery, slightly sweet and totally delicious. This batch makes a lot, so be prepared to share with friends and family.
1 3/4 cup all-purpose flour
1/2 cup of cornstarch
1/4 teaspoon of salt
1 cup of softened butter
1/2 cup of powdered sugar
1 teaspoon vanilla extract
2/3 cup finely chopped caramel chips
1/2 cup of candy pieces
In a medium bowl, beat the flour, cornstarch and salt. Set aside.
In a large bowl, spread butter and powdered sugar.
Mix with the vanilla extract.
Gradually add the flour mixture to the cream mixture, stirring to combine.
Add the caramel pieces and caramel chunks.
Place the dough on a plastic sheet. Form the dough into a log about 2.5 to 3 inches in diameter. Wrap the trunk with the plastic and refrigerate the roll of dough for 1 or 2 hours or until it is very firm.
Preheat the oven to 350 degrees. Line the baking sheet with parchment paper.
Remove the plastic wrapping from the rolls and cut them into slices of ¼ inches. Place the slices about 2 inches apart on the cookie sheet.
Bake for 10 to 12 minutes or until lightly browned at the edges. Allow to cool on the baking sheet for 2 minutes before placing it on a wire rack to cool completely.