Shortbread Cookies

1. In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter and sugars on medium-high speed for 1 minute or until light and creamy.
2. Then mix in the salt, egg yolks, and vanilla. Scrape down the bowl, add the cornstarch, and mix again until completely smooth.
3. Mix in the flour on medium-low speed until mostly combined. Then remove the bowl from the mixer and bring the dough together by hand using a rubber spatula. Fold until the dough is all one color and all dry ingredients are fully blended in.
4. Scoop the dough out with your hands and mold it into one large ball. It should be slightly sticky but easy to handle. 
5. Split the dough in half and on a clean work surface, roll each half into a 7 ½ inch long log. Wrap each in plastic wrap and store standing up the refrigerator for at least 2 hours or overnight.
6. When ready, preheat the oven to 350F and line a large baking sheet with parchment paper.
7. Working with one roll at a time, keeping the other in the refrigerator until ready, slice the log into 12 cookies (about 1/4” thick), and place on the baking sheet spaced an inch apart from each other.
8. Press 5 pecan halves into each cookie to form a star shape (like you would making turtle candies, see photo in post for reference).
9. Bake for 12 to 14 minutes or until puffed with set edges. Cool on the pan for a couple minutes, then transfer to a cooling rack. Be careful as the pecans will be loose on the warm cookies, but will stick once the cookies have cooled. Continue baking the other log.

Caramel

1. Once the cookies have cooled, make the caramel. 
2. Melt the butter over medium heat in a medium saucepan. Then thoroughly whisk in the brown sugar, corn syrup, sweetened condensed milk, and salt. Whisk occasionally until it reaches 235°F on your candy thermometer, about 8 minutes. Remove from heat and whisk in the vanilla. Set aside for 10 minutes to thicken.
3. Using two spoons, scoop about 1 tablespoon of caramel onto each cookie. Cool for 10 minutes.
4. Spoon about 1 teaspoon of melted chocolate onto each cookie, swirling the top. Sprinkle with flaky sea salt and enjoy!