This Pecan Toffee Shortbread will bring just the right amount of sweetness to your weekend tailgate.
Yield: approximately 3 dozen cookies
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- 1 cup butter, softened
- 2 cups all-purpose flour
- ½ cup confectioners’ sugar
- ¼ cup cornstarch
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 1 ½ cups semisweet chocolate morsels, melted
- ½ cup chocolate-covered toffee bits
- In a large bowl, beat butter at medium speed with an electric mixer until creamy.
- 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.
- Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
- 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.
- 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.
- 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 https://www.tasteofthesouthmagazine.com/