Pecan Toffee Shortbread – Cook’s Country

I have a thing about shortbread. It really is kind of magical. I think it is the butter that makes it so good – a shortbread is a butter cookie after all. I do love a recipe that you can mix a day or two ahead and then bake it at your leisure. They say “marry in haste and repent in leisure.” Cookies are not that way – leisure can totally fit into the picture and I think cookies that sit in the fridge for a day or so are always better – when you have the time, that is. They can be convenient if you plan a little ahead,  which I always (almost always) do – because that is just me. I made this recipe the first time in 2009 and I thought it was good, but I think I may need to make improvements to this recipe – see my notes below.dd_1763

I am not a fan of a dough you have to roll out. I think that tells you lots about me. I am lazy-ish mostly – even in baking. Sigh.

1 1/2 cups all purpose flour
1/4 cup cornstarch
1/4 tsp salt
12 Tbs unsalted butter, room temperature
1/4 cup sugar
1/4 cup packed brown sugar
2 tsp vanilla
1/2 cup mini semi sweet chocolate chips
1 cup finely chopped pecans – Renroes, of course.
1/2 cup toffee bits
Confectioners’ sugar*

Sift together flour, cornstarch, and salt over a piece of waxed paper. In the bowl of a stand mixer, beat together butter, both sugars, and vanilla until smooth. Add flour mixture, chocolate, pecans and toffee. Wrap dough in plastic and chill for an hour or up to 3 days.

Preheat oven to 350 degrees. On floured surface, roll dough to 1/4 inch thick. Cut with cookie cutters, re-rolling as necessary. Place cookies 1 inch apart and bake until edges are golden brown, about 12 – 14 minutes, rotating half way through. Cool 10 minutes on baking sheet. Sift confectioners’ sugar over to serve. 

Notes:
This is a good recipe, but somehow it just has too much stuff in it to be a shortbread. It is a bit of a pain to roll out – mini chips, toffee, pecans (and I did make them small). I tried to make it simple, but I also wonder if I could not make the same cookie and then roll it into a log and slice and bake – yes, the lazy is coming right back. I do not like rolling out dough, sugar cookies being the exception (and there are several examples of that). I do the same thing with cheese crackers – just give me a slice and bake and I am a very happy girl.

*I kind of skipped the confectioners’ sugar for this and went for sanding sugar. Confectioners’ sugar sort of disappears after a bit (read: very short period of time), but I do like sanding sugar, and since I have been making sugar cookies recently, it was what was in my mind and I thought it worked well.

2015 – Two years ago – Sweet Tomato Chutney

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