Get ready to transform your baking game with these irresistible Crisp Toffee Pecan Shortbreads that will make your taste buds dance! Imagine biting into a buttery, melt-in-your-mouth cookie packed with crunchy pecans and sweet toffee bits - a heavenly combination that promises to become your new favorite treat. Whether you're a seasoned baker or a curious kitchen novice, these shortbread cookies are surprisingly simple to make and guaranteed to impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: British
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened unsalted butter and sugar together until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add vanilla extract to the butter mixture and mix until well combined.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until a soft dough forms.
- Gently fold in the chopped pecans and toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to a lightly floured surface and roll out to approximately 1/4 inch thickness.
- Use a 2-inch round cookie cutter to cut out circular shortbread cookies, placing them carefully on the prepared baking sheets.
- Gather the remaining dough scraps, re-roll, and continue cutting out cookies until all dough is used.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to one week.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect texture.
- Use a stand mixer or electric hand mixer for the most consistent butter and sugar creaming.
- Don't overwork the dough - mix just until ingredients are combined to keep cookies tender.
- For uniform cookies, use a ruler to roll dough to exactly 1/4 inch thickness.
- Let cookies cool completely before storing to maintain their crisp texture.
- Store in an airtight container with parchment paper between layers to prevent sticking.
- For extra indulgence, consider drizzling melted chocolate over cooled cookies.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 13g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
