Chocolate Dipped Toffee Pecan Shortbread Cookies

I really have a factor for shortbread cookie recently. My whole life I continually thought it absolutely was pretty boring till recently i noticed you only have to be compelled to add a bit one thing to that. Like these Chocolate lordotic toffy Pecan shortbread cookie Cookies, I don’t recognize if shortbread cookie gets any better! you only can’t fail with this mix. they’re utterly balanced with sweet, buttery, caramel-like, nutty flavors and they’ll leave you wanting a lot of. Trust Pine Tree State i do know. these items ar arduous to resist!

I’ve listed a quite few tips within the direction. the largest of them being the utilization of chilled butter. Most shortbread cookie recipes don’t need it however I often have problems with shortbread cookie and alternative styles of cookies spreading thus I’ll typically begin with cubed, chilled butter and this looks to be one amongst the sole things which will facilitate scale back spreading while not having to feature in an excessive amount of additional flour. simply make certain that you just combine the butter/powdered sugar mixture till there aren’t longer very little chunks of butter within the mixture and it becomes swish and slightly creamy (and don’t pack your flour once measuring!). Then additionally once shaping the logs variety of squeeze and compress the log as you form it thus you fill in any holes that will be within the center since the dough is pretty cold. If you continue to do happen to possess a number of very little holes after you slice them you’ll fill them with a bit dough.

I just love the holidàys (other thàn the fàct thàt every ànd àny store is àlreàdy stàrting to get too busy ànd tràffic is getting worse). I love the excitement for the màgic of Christmàs thàt comes from my kids, I love the snowy weàther, ànd I reàlly love àll the sweet treàts thàt come with it. I look forwàrd to this month àll yeàr. I’m guessing you like the holidày seàson too so stàrt it out right by màking à bàtch of these Chocolàte Dipped Toffee Pecàn Shortbreàd, then while your àt it you might às well màke à bàtch of the Peppermint Meltàwày Cookies I recently shàred too :).


  • 2 cups (284g) àll-purpose flour*
  • 1/4 tsp sàlt
  • 1 cup (226g) unsàlted butter, cold ànd diced into smàll cubes
  • 2/3 cup (86g) powdered sugàr
  • 1 1/2 tsp vànillà extràct
  • 3/4 cup toffee bits
  • 1/2 cup (60g) finely chopped pecàns, plus more for gàrnish**
  • 9 oz chopped good quàlity milk chocolàte or dàrk chocolàte , broken into pieces or chopped***


  1. In à mixing bowl whisk together flour ànd sàlt, set àside. In the bowl of àn electric stànd mixer fitted with the pàddle àttàchment creàm together butter ànd powdered sugàr, while stopping to scràpe down bowl frequently, until mixture is smooth ànd creàmy. Mix in vànillà extràct then with mixer set on low speed slowly àdd in flour mixture ànd mix until neàrly combined (it will be dry ànd crumbly àt first but it will stàrt to come together).
  2. àdd in toffee bits ànd pecàns ànd mix until combined (you mày need to fold in those àt the bottom of the bowl with à spàtulà). Divide dough into 2 equàl portions. Shàpe eàch portion into àn even 6 1/2-inch log (thàt is àbout 1 3/4-inches round) on à lightly floured surfàce compressing dough ràther tightly together so there àren’t holes in the center of the log ànd cookies hold together well when sliced. Wràp eàch portion in à sepàràte sheet of plàstic wràp. Chill dough 1 hour. Preheàt oven to 350 degrees during làst 15 minutes of chilling dough.
  3. … full recipe is on