Ingredients for Toffee Pecan Chocolate Shortbread Cookies Dancing Deer Bakery
- Unbleached All Purpose Flour
- Cocoa Powder
- Kosher Salt
- Unsalted Butter
- ¾ cup granulated sugar
- 1 large egg
- Toffee Pieces
- Pecan Pieces
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How to Make Toffee Pecan Chocolate Shortbread Cookies Dancing Deer Bakery
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in 1 large egg until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in 1 cup chopped pecans and 1 cup toffee bits.
- Turn the dough out onto a lightly floured surface and form it into a disk. Wrap tightly in plastic wrap and chill for at least 2 hours (or preferably overnight).
- On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use cookie cutters or a knife to cut out cookies.
- Place cookies onto prepared baking sheets, leaving some space between each.
- Bake for 15-18 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
19g
Carbs
3g
