Toffee Pecan Shortbread Cookies
These toffee pecan shortbread cookies are rich, buttery treats with crunchy toffee bits and roasted pecans, perfect for gifting or enjoying with coffee.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use unsalted for better control of salt.
- 1/2 cup powdered sugar If unavailable, granulated sugar will work but texture may be grainier.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Measure correctly by spooning into the cup.
- 1/2 teaspoon salt Reduce to 1/4 tsp if using salted butter.
Mix-Ins
- 1 cup toffee bits Heath-style bits are classic; consider substitutes for different flavor.
- 1/2 cup chopped pecans Toast before chopping for deeper flavor if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes with a hand mixer.
- Stir in the vanilla until combined.
- Gradually add the flour and salt, mixing until the dough comes together, with no dry streaks remaining.
- Fold in the toffee bits and chopped pecans until evenly distributed.
- Scoop tablespoon-sized portions and place on the prepared baking sheet, spaced about 2 inches apart.
- Flatten each ball gently to about 1/2-inch thickness.
Baking
- Bake for 12–15 minutes, or until the edges are just turning golden.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies can be stored at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Warm to refresh before serving.