Description
These Toffee Pecan Shortbread Cookies are buttery, nutty, and melt-in-your-mouth delicious. Featuring a tender, crumbly shortbread base loaded with toasted pecans and rich toffee bits, they offer the perfect balance of caramel sweetness and nutty crunch. Ideal for cozy afternoons, festive gatherings, or as a versatile snack, these cookies are easy to customize and perfect for any occasion.
Ingredients
Units
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped pecans, toasted
- 1/2 cup toffee bits
Instructions
- Prepare Your Ingredients: Begin by softening the unsalted butter to room temperature. Toast the chopped pecans lightly in a dry pan over medium heat for 5 to 7 minutes, stirring frequently until fragrant and lightly browned to enhance their flavor and crunch.
- Mix the Dough: Cream the softened butter and granulated sugar together in a mixing bowl until light and fluffy. Stir in the vanilla extract next. Gradually add the all-purpose flour and salt, mixing just until combined. Gently fold in the toasted chopped pecans and toffee bits, ensuring even distribution without breaking them down.
- Shape the Cookies: Form the dough into a log about 2 inches in diameter or roll it out on a floured surface to approximately 1/2-inch thickness. Cut the dough into rounds or your preferred shapes and place them onto a baking sheet lined with parchment paper.
- Bake to Perfection: Preheat the oven to 325°F (163°C). Bake the cookies for 18 to 22 minutes, or until the edges begin to turn a light golden brown. Keep a close watch to avoid over-baking, preserving the tender, crumbly texture.
- Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time allows the cookies to set properly and maintain their crispness without crumbling.
Notes
- Use room temperature butter that is soft but not melted for the best dough texture.
- Do not overmix the dough to keep cookies tender and crumbly.
- Toast pecans to bring out their natural oils and enhance flavor.
- Use parchment paper on the baking sheet to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
- Freeze cookies in a sealed container with parchment paper between layers for up to 3 months.
- Reheat frozen or stored cookies in a 300°F (150°C) oven for 5 to 7 minutes or microwave for 10 seconds on low power to revive freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg