This is the ultimate Christmas cookie. A soft, chewy whipped shortbread, with the addition of caramel and pecans. Finished with a chocolate drizzle.
Preheat oven to 350 degrees.
In a mixing bowl, whip together the butter and vanilla until smooth and creamy. Slowly add in the icing sugar and whip until smooth. Add the cornstarch and flour, and mix together until it is light and creamy.
Roll the dough into pong sized balls. Place on a greased baking sheet. Take a 1 tsp measuring spoon, and press holes into the middle of each cookie.
Bake for 12-14 minutes. Once the edges start to show signs of changing to a light brown, remove from the oven. If the impressions are a little shallow, you can lightly press on them as soon as they come out of the oven. Let them cool on a drying rack.
Once the cookies have cooled, spoon the caramel sauce in the middle of each one. Place in the fridge for 30 minutes. Remove and drizzle chocolate on the top. Place back in the fridge for 20 minutes.
Store in an airtight container.
In a small pot, add the sugar and water. Stir to combine. Cook over medium heat until the sugar starts to dissolve. Swirl the pan occasionally until the sugar dissolves.
Turn the pot to medium-high heat and cook the mixture swirling occasionally. When the mixture starts to turn a light amber colour, remove from the heat and add the butter. Very lightly stir or swirl the pan until the butter is melted. *Do not scrape the sides of the pot.*
Add the vanilla and the heavy cream. Stir until combined (without scraping sides) and let it cool.
Melt the chocolate and butter in the microwave in 30-second intervals until it's completely melted. Drizzle over the cookies with a knife or spoon.