Toffee Pecan Shortbread Cookies Recipe

Toffee Pecan Shortbread Cookies, adapted by Katrina Smith

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup pecans, finely chopped and every so slightly toasted
• 3/4 cup English toffee bits, such as Heath

Instructions

1. 1 oz. good quality chocolate, melted (optional) or add mini chocolate chips to the dough
2. Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.  Set aside.
3. Cream the butter and powdered sugar together until smooth, 1-2 minutes.  Beat in the vanilla, then add the flour and salt just until combined.  Stir in the pecans, toffee (and chocolate chips, if adding). 
4. Form into small balls (1/2 oz. each) and place on baking sheet.  (They don’t spread too much, so you can do at least 20 per sheet.)  I flattened them slightly with a flat glass lightly coated with powdered sugar, but you don’t have to do that.

INSTRUCTIONS

For full instructions you can go to : http://www.bakingandboys.com

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