Toffee Pecan Shortbread Cookies
Buttery shortbread studded with crunchy pecans and caramel-toffee bits. Crisp edges, tender centers, and an optional chocolate drizzle.
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Servings:
Ingredients
Main Ingredients
- 1 cup softened unsalted butter
- 0.66 cup powdered sugar
- 1.5 tsp pure vanilla extract
- 0.5 tsp fine sea salt
- 2.25 cup all-purpose flour
- 2 tbsp cornstarch adds extra tenderness
- 0.75 cup toffee bits
- 0.75 cup pecans, toasted and finely chopped toast first for best flavor
- 3 oz semisweet chocolate, melted optional, for drizzle
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Toast pecans in a dry skillet over medium heat until fragrant, 3–4 minutes. Cool, then finely chop.
- Beat butter and powdered sugar on medium speed until creamy and light, about 2–3 minutes.
- Blend in vanilla and salt until combined.
- Whisk flour and cornstarch in a bowl. Add to the butter mixture on low just until a soft dough forms.
- Fold in toffee bits and chopped pecans until evenly distributed.
- Chill the dough for 20 minutes to firm slightly.
- Scoop 1-tablespoon portions, roll into balls, and set 2 inches apart on sheets. Press to about 1/2-inch thick.
- Bake 12–14 minutes, until edges look set and just begin to turn golden.
- Cool on the pan 5 minutes, then move cookies to a rack to cool completely.
- Optional: Drizzle cooled cookies with melted chocolate and let set before serving.
Notes
Variation: Swap pecans for walnuts, or add a pinch of cinnamon for a warm twist. Storage: Keep in an airtight container at room temperature for 5 days, or freeze up to 2 months. Drizzle with chocolate just before serving if storing long-term.
This recipe is an original creation inspired by classic Toffee Pecan Shortbread Cookies flavors. All ingredient ratios and instructions are independently developed.