Buttery Toffee Pecan Shortbread Cookies Recipe for Sweet Bliss

Crisp, buttery shortbread gets a delightful toffee pecan twist that’ll make your taste buds dance with joy.

Nutty pecans add a satisfying crunch to these melt-in-your-mouth treats.

Sweet caramel notes from the toffee bits create an irresistible depth of flavor.

Baking these cookies fills your kitchen with an incredibly warm, inviting aroma that beckons everyone near.

Simple ingredients come together to craft a cookie that feels both nostalgic and exciting.

Each bite promises a perfect balance of rich butter, toasted nuts, and golden toffee.

Buttery Toffee Pecan Shortbread Cookies

• Craft a Crowd-Pleaser: Indulge in a delightful cookie that combines rich toffee, crunchy pecans, and buttery shortbread for a flavor explosion that'll have everyone asking for seconds.
• Master Stress-Free Baking: Create these sophisticated cookies with simple steps and minimal ingredients, perfect for bakers of all skill levels who want to impress without complicated techniques.
• Customize Your Treat: Experiment with chocolate dipping and optional toppings, transforming this classic shortbread into a personalized dessert that matches your mood or occasion.
• Make-Ahead Magic: Prepare the dough in advance and refrigerate, making these cookies an ideal solution for unexpected guests or last-minute dessert cravings without stress.

Ingredients for Toffee Pecan Shortbread Cookies

• Cold Butter: A key component that provides rich flavor and helps create the signature crumbly texture of shortbread.
• Confectioners' Sugar: Adds sweetness and contributes to the delicate, melt-in-your-mouth quality of the cookies.
• All-Purpose Flour: The structural foundation that gives the shortbread its classic crisp and delicate consistency.

• Vanilla Extract: Brings a warm, aromatic depth that complements the buttery base of the cookies.
• Salt: Balances the sweetness and intensifies the overall flavor profile of the shortbread.

• Toffee Bits, Chopped Pecans: Add delightful crunch, nutty richness, and sweet caramel notes to the classic shortbread texture.
• Dark Chocolate: Optional coating that provides a luxurious, bittersweet contrast to the sweet, buttery cookie.

How to Bake Toffee Pecan Shortbread Cookies

Step 1: Cream Butter and Sugar

Grab your stand mixer and toss in cold, diced butter with powdered sugar. Whip the mixture until it transforms into a smooth, creamy dream.

Scrape down the bowl’s sides to make sure everything gets cozy together.

Step 2: Mix Dry Ingredients

Pour in vanilla extract and sprinkle salt into the butter mixture.

Slowly add flour at a low speed, mixing just until the dough starts coming together. Stop mixing as soon as it looks like cookie dough – no overmixing allowed!

Step 3: Add Delicious Crunch

• Toffee bits
• Chopped pecans

Divide the dough into two equal logs. Roll each log on a floured surface to about 6 ½ inches long and 1 ½ inches wide.

Press firmly to eliminate any sneaky air pockets.

Step 4: Chill the Dough

Wrap each log tightly in plastic wrap.

Slide into the refrigerator and let them hang out for one hour until completely chilled.

Step 5: Prepare for Baking

Heat the oven to 350°F.

Pull out your chilled dough and slice each log into 14-15 thin rounds. Place cookies on a parchment-lined baking sheet, leaving some breathing room between them.

Step 6: Bake to Golden Perfection

Slide the baking sheet into the oven. Bake for 12-16 minutes until edges turn a delicate golden brown.

Watch closely to avoid burning!

Step 7: Chocolate Dipping Adventure

Melt dark chocolate in the microwave.

Use defrost setting, stirring every 20 seconds until silky smooth.

Step 8: Decorate with Chocolate

Dunk each cookie halfway into melted chocolate.

Gently shake off excess. Optional: Sprinkle extra toffee bits or pecans on top while chocolate is still wet.

Step 9: Let Chocolate Set

Allow chocolate to harden completely. This takes about an hour at room temperature.

For speedier results, pop them in the refrigerator.

Step 10: Store and Enjoy

Keep cookies in an airtight container.

They’ll stay fresh for 5 days at room temperature. Can also be frozen for future cookie emergencies!

Pro Tips for Buttery Crunchy Cookies

• Chill the dough thoroughly to prevent spreading and maintain the perfect shortbread texture during baking.
• Use cold butter directly from the refrigerator to create a flaky, tender cookie with crisp edges.
• Slice cookies evenly using a sharp knife for consistent baking and professional-looking results.
• Toast pecans briefly before chopping to enhance their nutty flavor and add extra depth to the cookies.
• Melt chocolate carefully on low heat or defrost setting to prevent burning and achieve smooth coating.

Flavor Variations of Toffee Pecan Shortbread Cookies

• Gluten-Free Pecan Delight: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version that maintains the rich, buttery texture.
• Vegan Caramel Nutty Treat: Swap butter with coconut oil, use vegan toffee bits, and substitute chopped pecans with roasted almonds for a plant-based alternative.
• Maple Walnut Classic: Substitute toffee bits with maple syrup drizzle and replace pecans with chopped walnuts for a different nutty, sweet profile.
• Low-Sugar Wellness Cookie: Use monk fruit sweetener instead of confectioners' sugar and dark chocolate with stevia for a reduced-sugar option that keeps the indulgent flavor.

Suggested Pairings for Toffee Pecan Shortbread Cookies

• Complement the sweet, buttery shortbread with a smooth Portuguese port wine that echoes the toffee's caramel notes and balances the cookie's richness.
• Create a delightful contrast by serving a warm vanilla latte alongside these cookies, where the coffee's mild bitterness highlights the toffee's sweetness and the pecans' nutty flavor.
• Serve a scoop of salted caramel ice cream as a decadent accompaniment, amplifying the cookie's toffee elements and providing a cool, creamy texture against the crisp shortbread.

Storage Advice for Toffee Pecan Shortbread Cookies

• Nestle cookies between layers of parchment paper inside an airtight container, keeping them fresh for up to 5 days at cool room temperature or up to 2 weeks in the refrigerator.
• Wrap individual cookies or entire batch in plastic wrap, then place inside a freezer-safe container or ziplock bag. Freeze for maximum 3 months, maintaining their delectable texture and flavor.
• Remove frozen cookies from freezer and let them naturally defrost at room temperature for 15-20 minutes before serving, ensuring they regain their original crisp and delightful texture.

FAQs

• Why use cold butter in the recipe?

Cold butter helps create a flaky, tender texture in shortbread cookies by preventing the dough from becoming too soft and maintaining small butter pieces that create layers during baking.

• Can I use salted butter instead of unsalted?

Yes, but reduce or eliminate the added salt in the recipe to prevent the cookies from becoming too salty. Unsalted butter provides better control over the overall salt content.

• How do I know when the cookies are perfectly baked?

Look for light golden brown edges and a set appearance. The cookies should look slightly underbaked in the center, as they will continue to firm up while cooling on the baking sheet.

Toffee Pecan Shortbread Cookies Recipe

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• Total Time: 1 hour 30 minutes
• Yield: 24 1x

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Description

Indulgent toffee pecan shortbread cookies deliver a symphony of buttery, nutty flavors from Scottish baking traditions. Crisp edges and sweet caramel notes invite eager bakers to savor this delightful treat.

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Ingredients

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• 2 cups all-purpose flour (sifted)
• 1 cup unsalted butter (cold, diced into small cubes)
• ⅔ cup confectioners’ sugar
• ¾ cup toffee bits (with additional for topping)
• ½ cup pecans (finely chopped, with additional for topping)
• 10 oz (280 g) dark chocolate (either chopped or in wafer form)
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp fine salt

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Instructions

1. Cream cold, diced butter with confectioners’ sugar using a stand mixer until smooth and uniform, periodically scraping bowl sides to ensure even mixing.
2. Incorporate vanilla extract and salt into butter mixture. Slowly add flour at low speed, mixing until dough just begins to come together without overmixing.
3. Gently fold toffee bits and chopped pecans into the prepared dough. Divide into two equal portions and shape each into a uniform log approximately 6 ½ inches long and 1 ½ to 1 ¾ inches wide, carefully compressing to eliminate air pockets.
4. Tightly wrap each dough log in plastic wrap and refrigerate for 1 hour until thoroughly chilled.
5. Heat oven to 350°F. Retrieve dough from refrigerator and slice each log into 14-15 thin pieces, approximately ½-inch thick. Position slices on parchment-lined baking sheet.
6. Bake for 12-16 minutes until cookie edges turn light golden brown. Watch carefully to prevent over-browning.
7. Transfer cookies to wire rack and allow complete cooling.
8. For chocolate coating, melt dark chocolate using microwave’s defrost setting in 20-second intervals, stirring between each cycle until fully liquefied.
9. Partially submerge each cookie in melted chocolate, gently tapping to remove excess. Optional: Sprinkle additional toffee bits or chopped pecans over chocolate surface.
10. Let chocolate set at room temperature for approximately one hour, or expedite process by refrigerating. Store in airtight container for up to 5 days, or freeze for extended preservation.

Notes

• Ensure butter is cold and diced for optimal shortbread texture, which helps create a crumbly, melt-in-your-mouth consistency.
• Use a gentle mixing technique to prevent overworking the dough, maintaining a delicate and tender cookie structure.
• Chill the dough thoroughly before slicing to help cookies maintain their shape and prevent spreading during baking.
• Experiment with chocolate variations like milk or white chocolate for different flavor profiles, adding personal creativity to the classic recipe.

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 198
• Sugar: 11 g
• Sodium: 38 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 29 mg