Toffee Pecan Shortbread Cookies
Delightful cookies combining buttery shortbread with crunchy toffee bits and pecans, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use unsalted butter for best control over saltiness.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup toffee bits Can substitute with chocolate chips.
- 1/2 cup chopped pecans Can substitute with chopped walnuts or almonds.
- 1/4 teaspoon salt Reduce if using salted butter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar together with a mixer until the mixture is light and fluffy.
- Add in the vanilla extract and mix until just incorporated.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until the dough is just combined. Do not overmix.
- Gently fold in the toffee bits and chopped pecans with a rubber spatula, ensuring even distribution.
- Roll the dough into small balls, about 1 tablespoon each, or press it into a greased baking dish for a more rustic look.
- Place the cookie balls or the pressed dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is softened but not melted for the best texture. Avoid overbaking; cookies will continue to firm up as they cool. Store leftover cookies in an airtight container at room temperature for up to a week.