Pecan-Toffee Shortbread

This Pecan Toffee Shortbread will bring just the right amount of sweetness to your weekend tailgate.

Pecan-Toffee Shortbread
Yield: approximately 3 dozen cookies
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  1. 1 cup butter, softened
  2. 2 cups all-purpose flour
  3. ½ cup confectioners’ sugar
  4. ¼ cup cornstarch
  5. 2 tablespoons heavy whipping cream
  6. 1 teaspoon vanilla extract
  7. 1 cup finely chopped pecans
  8. 1 ½ cups semisweet chocolate morsels, melted
  9. ½ cup chocolate-covered toffee bits
  1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.
  2. In a medium bowl, combine flour, confectioners’ sugar, and cornstarch. Add flour mixture, cream, vanilla, and pecans to butter, beating until well combined. Cover dough with plastic wrap, and refrigerate 2 hours.
  3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
  4. On a lightly floured surface, roll dough to ¼ inch thick. Using a 2-inch square cutter, cut out dough, rerolling scraps twice. Place on prepared pans, spacing 1 inch apart.
  5. Bake until lightly browned, 12 to 14 minutes. Let cool on pans 5 minutes. Remove from pans, and let cool completely on wire racks. (Set pans aside, and let cool.) Dip half of each cookie in melted chocolate, and return to prepared pans.
  6. Sprinkle with toffee bits. Let stand until chocolate is set, approximately 1 hour. Store in an airtight container up to 5 days.
Taste of the South


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