These cookies look so fancy, but are pretty darn easy to make. Let the chocolate set up completely before serving. While the chocolate is still wet, sprinkle with toffee bits. Place on parchment paper to allow the chocolate to set up. Once the cookies have cooled, melt your chocolate (can be candy bars, chocolate chips, or almond bark) and dip the corner of each cookie into the chocolate. Allow to cool for five minutes on the baking sheets before transferring to a wire rack to cool. Place these three inches apart on parchment-lined baking sheets, or baking sheets with silicone mats.īake the cookies at 350 degrees F. I cut mine 2 1/2 inches square, but in retrospect, two inches would have been sufficient. Now grab a handy dandy pizza cutter and cut your dough into squares. Sprinkle a wee bit of flour on the top, and then gently roll it out with a rolling pin, about 1/4-inch thick. Divide the dough into two pieces and pat down on a lightly-floured work surface. If it isn’t smooth after two minutes, just add 1-2 teaspoons of water and beat a little more. Then turn the speed up to high and beat until the dough is smooth. When it is blended, add the next 1/4 cup.Īdd 1/4 teaspoon of salt and 1 cup chopped pecans and beat on low speed. Just turn your mixer on low and add in 1/4 cup. Now you’re going to add 2 3/4 flour, 1/4 cup at a time. Use a spatula to scrape the sides and bottom as needed. (Start beating on low unless you like powdered sugar flung all over your kitchen). In which case, make sure to stir with both arms, so both of your arms will become equally buff).Īdd 1 1/2 cups of softened butter to a stand mixer and beat the heck out of it for about a minute on medium-high speed.Īdd 1 cup powdered sugar and 1 teaspoon pure vanilla extract to the butter and beat on medium-high for about two minutes. (I do suggest using a mixer rather than your arm and a wooden spoon, unless you want to become super buff.
TOFFEE BITS HOW TO
How to Make Toffee Pecan Shortbread Cookiesįirst you’re going to whip up your dough. powdered sugar (also known as confectioners’ sugar).Keep reading to find out what they are! Ingredients for Toffee Pecan Shortbread Cookies So I’ve made a few tweaks to this recipe that I think you’re going to love. I don’t drink coffee (or like the flavor), and I find that toffee bits often dissolve into nothingness and lose their crunch when baked. She mixes espresso powder and toffee bits into her dough. I was inspired to make these cookies from a recipe for Coffee Toffee Shortbread in Sally’s Cookie Addiction (my favorite cookie cookbook). (What is a “wheelhouse” anyway? I’ve never actually used this word in conversation.
So if YOU want to as impressive as ME (ha ha!), then you should really have these cookies in your wheelhouse. I made them for a party along with my famous Easy Mini Cheesecakes, and more than one person asked me if I did catering. Today I’m adding these Toffee Pecan Shortbread Cookies to the list, because they are AMAZING. In fact, I’ve got more cookie and brownie recipes on my blog than any other kind of recipe (except for ice cream). If you’ve been around me for any length of time, you know that I love cookies. Buttery shortbread cookies with chopped pecans, dipped in chocolate and sprinkled with toffee bits.
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