METHOD

SHORTBREAD

Step 1 In the bowl of a stand mixer, add the butter, cane and confectioners sugar, sea salt and vanilla bean paste or vanilla beans. Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once. 

Add the bourbon and vanilla extract and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the flour all at once, pulse to start, then mix on medium until the dough forms somewhat of a ball on the paddle and has pulled away from sides of the bowl.

Step 2 - Shape, Cut and Rest:

• For Slice and Bake: On a floured work surface, dump out dough, knead it a few times until a mass forms and divide in half. Shape each clump into a log, 2" (5cm) thick, gently rolling and adding flour as needed so it wont stick to you or the work surface. Wrap each log in parchment paper or plastic wrap. Place in refrigerator on a flat surface keeping it as straight as possible. for at least two hours or up to two days.
• To Freeze: At this point the dough (log or cookie dough) can be frozen for up to two months. Be sure to double wrap the logs and dough to prevent freezer burn.Thaw overnight in the fridge then proceed.
• Remove the log(s) from the refrigerator, unwrap, and using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface area of the log.
• Line a sheet pan with parchment paper.
• Using a serrated knife, firmly cut the cookies 1/4"(6mm) thick. Place on sheet pan with at least 1" (2 1/2 cm) between cookies.

• For Cut Out Cookies: On a floured work surface, dump out the dough, knead it a few times until a mass forms and divide it in half. Flour your work surface, pin and dough. Roll each of the dough balls to 1/4" (6mm) thick
• Wrap in parchment paper or plastic wrap. Place in refrigerator on a flat surface keeping it as straight as possible. for at least two hours or up to two days.
• Line a sheet pan with parchment paper.
• Cut Out shortbread in the desired shape of your choice or with cookie cutter. Gather the scraps and reroll and cut as needed. Space cookies at least 1" apart on the sheet pan. Place the cookies in the refrigerator for at least 20 minutes before baking (do not skip this step or the cookies will spread).

Step 3 Preheat the oven while the cookies rest in the refrigerator at 325F (160C) Bake for 15 minutes OR until they begin to turn golden.

Step 4 Transfer cookies to a cooling rack and cool completely. They'll become crisp as they cool.

WHISKEY CARAMEL

Step 1  Lightly coat an 10x15ish”  baking pan with nonstick spray and line with parchment paper, leaving an overhang on sides; spray parchment.

Step 2 Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, not touching it, until mixture turns a deep amber color, 8–10 minutes.

Step 3 Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. 

Step 4 Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Put in fridge to firm up before cutting

Step 5 Cut strips or shapes similar to your cookie shape. With leftovers sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.

Step 5 Assemble with two shortbread cookies and sandwich the caramel in between, then immediately coat in chocolate 

CHOCOLATE COATING

Step 1 In a double boiler, melt 2/3 of the chocolate, stirring often, until the thermometer registers around 115°F, but absolutely no higher than 120°F. If tempering milk or white chocolate, heat to 110°F. Remove from the double boiler. Make sure all equipment that comes in contact with the chocolate remains completely dry. Any water will cause the chocolate to seize.

Step 2 Gradually seed in the remaining chocolate to bring the temperature down, stirring vigorously and constantly. Stir until the temperature drops to 84°F. This can take some time, usually about 15 minutes so just be patient, it will come down to temperature! A glass bowl will take longer to cool. Speed this process up by carefully placing the bowl of chocolate into an ice bath, making sure not to get ANY water in the chocolate.

Step 3 Reheat the chocolate briefly by placing the bowl back over the double boiler for 5 to 10 seconds at a time, stirring, until it reaches 89°F. This is the “working temperature.” Do not leave the chocolate over the water or let it exceed 91°F.

Step 4 Test your temper by dipping a small piece of parchment into your chocolate. Let it sit at room temperature for a few minutes. The chocolate should be smooth and firm. If it’s streaky or runny, try stirring in more chocolate to the mixture to bring the temperature down further.

Tempered chocolate can be tempered over and over again. You want to keep the working temperature of about 89°F when working with it. If it goes far below that temperature, set it back over the double boiler until it is 89°F again. If it goes much above that temperature, add more seed chocolate to drop the temperature.