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

Shortbread with chocolate chips and toffee bits

I am a huge fan of shortbread. I mean, come on, it is basically a butter cookie and then you are going to add chocolate, but even better (!) – toffee chips. Yes – I did just say that – toffee chips. Damn skippy. I think next time it will just be toffee chips. That sounds like a breakfast cookie to me. Lots of things sound like breakfast cookies to me though, so I probably should not be trusted at this point. D&D_1448

1 cup unsalted  butter, softened
1/2 cup powdered sugar, sifted – must be sifted
1 teaspoon  vanilla
2 cups unbleached all-purpose flour
1/2 teaspoon salt
3/4 cup mini semi-sweet chocolate chips – or however much you want – just saying
3/4 cup English toffee bits, such as Heath (the ones without chocolate)

Preheat the oven to 350°.
Sift together the flour and salt on a piece of waxed paper. Cream the butter and powdered sugar together until smooth. Add the vanilla, and then add the flour mixture. By hand, mix in the chocolate chips and toffee bits.
With a cookie scoop, drop cookies onto baking sheet lined with parchment paper.
Bake until the edges are just starting to brown, about 12 to 15 minutes, turning the baking sheet half way through – it is just a thing I do. Cool on a wire rack and store in an airtight container, like one does with all cookies.
Many thanks to Farmgirl Fare for the excellent recipe. I do love the banners for that site and then there are pictures of donkeys. I always though I would have a few donkeys, but I just do not think it will work out now. That said, I think I could pull off having a mini donkey and say it was a German Shepherd Dog. Totally  – could pull that off.