3 sticks (1-1/2 cups) butter, softened
1 cup confectioners' sugar
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons water, divided
1 (11-ounce) package caramels
2 cups semisweet chocolate chips
1 teaspoon vegetable shortening
Directions1.Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
2.In a large bowl with an electric mixer, beat butter and confectioners' sugar until fluffy. Add flour, salt, vanilla, and 1 tablespoon water; mix well.
3.On a lightly floured surface, roll out dough to 1/2-inch thickness. Cut our 2-inch circles using a biscuit cutter or a small glass. Place cookies on baking sheets.
4.Bake 15 to 18 minutes, or until golden on bottom. Let cool on wire rack.
5.In a medium microwave-safe bowl, combine caramels and remaining 1 tablespoon water. Microwave 30 to 60 seconds or until melted, stirring occasionally. Spread caramel evenly over cookies; set aside to cool.
6.Meanwhile, in a medium microwave-safe bowl, combine chocolate chips and shortening. Microwave 60 to 75 seconds or until melted, stirring occasionally. Spread chocolate evenly over caramel and set aside until chocolate hardens.