Toffee Pecan Shortbread Cookies
These buttery shortbread cookies are studded with toasted pecans and crunchy toffee bits, offering a delightful balance of flavors perfect for holiday gifting or cookie swaps.
Ingredients
Cookie Ingredients
- 2 cups unsalted butter, softened to room temperature Ensure the butter is at room temperature for easy creaming.
- 3/4 cup granulated sugar Reduce to 2/3 cup for a less sweet cookie.
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour Gently fold in to avoid gluten development.
- 1/2 teaspoon salt
- 2 cups roughly chopped toasted pecans Toast nuts at 350°F for 6–8 minutes for best flavor.
- 1 cup toffee bits (Skor bits recommended) Other toffee candies may work, but avoid soft ones.
Instructions
Preparation
- In a large bowl, cream together the room-temperature butter, granulated sugar, and vanilla until very light and fluffy, about 3–5 minutes.
- With the mixer on low, gently fold in the flour and salt until mostly combined, leaving some flour visible.
- Fold in the toasted pecans and toffee bits by hand until evenly distributed, forming a soft mass.
- Divide the dough into four portions and shape each into a log about 2½ inches wide. Wrap tightly in plastic wrap.
Chilling and Baking
- Refrigerate the wrapped logs for several hours or preferably overnight.
- Preheat the oven to 350°F (175°C).
- Using a sharp serrated knife, cut 1/4-inch slices from the logs. Place cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 15–18 minutes until the bottom edges are golden brown. Rotate pans halfway if necessary.
- Transfer cookies to a wire rack to cool completely. Optionally, drizzle with melted white chocolate.
Notes
Store cooled cookies in an airtight container for up to 5 days. Unbaked dough logs can be stored in the freezer for up to 3 months.