Toffee Pecan Shortbread Cookies
Ingredients
- 2 cups unsalted butter
- ¾ cup granulated sugar
- 2 tsp. pure vanilla extract
- 4 cups all-purpose flour
- ½ tsp. salt
- 2 cups pecans, toasted and roughly chopped
- 1 cup toffee bits
Instructions
- In a medium bowl, cream together the butter sugar and vanilla until very light and fluffy.
- Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
- Add the toasted nuts and toffee bits; work into a soft dough.
- Form the dough into four 2 -/2 inch wide logs.
- Wrap the dough logs in plastic wrap and chill for a several hours but preferably overnight.
- When ready to bake, pre-heat the oven to 350°F.
- Using a very sharp serrated knife, in a slow sawing motion, cut 1/4-inch slices of dough from the log and place 2-inches apart on a parchment lined baking sheet.
- Place in pre-heated oven and bake for about 15 to18 minutes or until the bottom edges are noticeably golden brown.
- Remove from the oven and transfer to a wire rack to cool completely.
- Store in an airtight container; these cookies also freeze very well.
Notes
This dough will be fine in the refrigerator for several days if you want to bake the cookies a few at a time.
Total time does not reflect chilling time for the dough. Add several extra hours or preferably make the dough a day ahead of baking.
This recipe is also quite large because it was developed for holiday baking with the intention of baking plenty to freeze. The recipe is easily halved if you’d like a smaller batch.