Caramel Pretzel Shortbread Cookies

• 1 cup Butter, Softened
• 1/2 cups Brown Sugar
• 1/4 cups Sugar
• 1-1/4 cup All-purpose Flour
• 1 cup Pretzels, Coarsely Crushed Until About Half Is Of A Powder Like Consistency

1. 1. Preheat oven to 300u0b0F.
2. 2. In the bowl of an electric mixer, beat butter for about 3 minutes, or until light in color and fluffy.
3. 3. Add sugars to butter and beat an additional 3 minutes.
4. 4. In a small bowl, whisk together the flour and crushed pretzels. Add the mixture to the butter mixture in 4 separate additions, beating for 2 minutes after each one.
5. 5. Roll mixture into tablespoon-sized balls and place on an ungreased or parchment-lined baking sheet. Press down until each cookie is about 1/2 inch thick.
6. 6. Bake in the preheated oven fro 20 to 25 minutes or until just slightly brown on the outside and still slightly doughy-looking in the middle. This leaves a chewy center. Allow to cool for 3-5 minutes on the cookie sheet. If you prefer crunchy shortbread, bake a few minutes longer.

butter, brown sugar, ubc, allpurpose, pretzels

Taken from tastykitchen.com/recipes/desserts/caramel-pretzel-shortbread-cookies/ (may not work)