I know it’s getting a little late in the game to be adding another cookie to your holiday baking list, but please, please make time and room for these Toffee Shortbread Cookies. I love a good shortbread cookie, and the addition of toffee, pecans, and the chocolate coating really takes these up another level.
The dough for these Toffee Shortbread Cookies comes together very quickly and easily. It’s tightly pressed into a log then refrigerated for a few hours (or overnight) before being sliced into rounds and baked. The finished cookies are dipped in chocolate and topped off with a bit more toffee. Pretty sure these will make it into my annual Christmas Cookie rotation, and they should definitely be in yours too.
- 2 cups (284 g.) flour
- ¼ tsp. salt
- 1 cup unsalted butter, cold and diced into small cubes
- ⅔ cup (86 g.) powdered sugar
- 1½ tsp. vanilla extract
- ¾ cup toffee bits (plain or chocolate covered), plus more for garnish
- ½ cup finely chopped pecans
- 9 oz. dark chocolate, melted
- In a small bowl, whisk together the flour and salt then set aside.
- Use an electric mixer to cream the butter and powdered sugar until the mixture is smooth and creamy. On low speed, add the vanilla extract, then slowly add in the flour. It might take several minutes for the mixture to come together, but it will form a crumbly dough. Add in the toffee bits and pecans and mix until combined.
- Shape the dough into a log that is about 12 inches long. Wrap the log tightly in plastic wrap, then use your hands to gently squeeze the log to ensure it is smooth, round, and uniform in shape. Refrigerate for at least an hour (or overnight).
- Prior to baking, heat the oven to 350 degrees. Unwrap the cookie dough and slice into pieces that are approximately ½ inch thick. Place on a parchment lined cookie sheet and bake for about 12-16 minutes until they are just barely golden brown on the edges. Let the cookies cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dip the cooled cookies in the melted chocolate, then garnish with additional toffee. Let cool completely before serving.
Source: Cooking Classy