1
: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2
: Sift flours, cornstarch and salt in a medium bowl. Reserve.
3
: Beat butter, icing sugar and vanilla with an electric mixer until smooth and lighter in colour. Mix in dry ingredients just until incorporated and a smooth dough forms.
4
: Roll out the dough on a lightly floured surface until it is about ¼” (6mm) thick. Cut out rounds with a 2” (5cm) cookie cutter.
5
: Place on prepared baking sheets and bake in preheated oven 9-10 minutes or until cookies are lightly browned around the edges. Cool on a wire rack.
: Filling:
6
: Place caramel flavoured sauce in a small heavy bottomed saucepan. On medium heat slowly bring sauce to a boil, about 5 minutes. Stirring constantly cook for an additional 5 minutes. Remove mixture from pot and cool in a heat proof bowl.
7
: Assembly; take 2 shortbread cookies and sandwich them together with a heaping tsp (5mL) of cooled filling. Dust with icing sugar.