These Pecan Shortbread Cookies are buttery and flaky. The perfect cookie for a Ladies Tea or Luncheon.
Take these pecan shortbread cookies home for the holidays or to a tailgating event. These buttery and delicious pecan shortbread cookies are dipped in dark chocolate and sprinkled with toffee bits. Add this recipe to your list for your Holiday Cookie Tray.
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- 1 cup butter, softened
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/4 cup cornstarch
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup pecans, finely chopped
- 1-1/2 cups dark chocolate chips, melted
- 1/2 cup toffee bits
- In a large mixing bowl, beat butter until creamy.
- In a medium bowl combine the flour, sugar and cornstarch.
- Add flour mixture, cream and vanilla to the butter.
- Beat until well combined.
- Wrap dough in plastic wrap and refrigerated for 2 hours.
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper; set aside.
- On a lightly floured surface, roll dough to 1/4-inch thickness.
- Using a 2-inch square cookie cutter, cut dough, rerolling scraps until all the dough is used.
- Place cookies in the freezer for 20 minutes. TIP: Freezing will help your cookies to keep their shape.
- Bake 14 to 16 minutes or until lightly browned.
- Let cool on pans 2 minutes.
- Remove from pan to cool completely on wire racks.
- Dip half of the cookie in the melted chocolate, and place on baking sheets lined with parchment paper.
- Sprinkle toffee bits on top of the chocolate.
- Let stand until chocolate is set about 1 hour.
- Store in an airtight container.
This recipe was adapted from the Taste of the South's Fall Baking 2013 magazine.
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