Chocolate Dipped Toffee Pecan Shortbread Cookies
Ingredients
The dough
-
2
cups
all-purpose flour
-
¼
tsp
salt
-
1
cup
unsalted butter, cold and diced into small cubes
-
⅔
cup
powdered sugar
-
1½
tsp
vanilla extract
-
¾
cup
toffee bits
-
½
cup
finely chopped pecans
The chocolate coating
-
9
oz
chopped good quality milk chocolate or dark chocolate
Instructions
- Whisk together flour and salt in a bowl and set aside.
- Cream together butter and powdered sugar in a mixer until smooth and creamy.
- Mix in vanilla extract, then gradually add the flour mixture until nearly combined.
- Fold in toffee bits and pecans until fully incorporated.
- Divide the dough into 2 equal portions and shape each into a log, then wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350°F during the last 15 minutes of chilling.
- Slice one log into slightly under ½-inch thick slices and place on a parchment-lined baking sheet.
- Bake until edges are barely golden brown, about 12-16 minutes, then cool on a wire rack.
- Melt chocolate in a microwave in 20-second intervals until smooth.
- Dip half of each cookie into the melted chocolate, shake off excess, and sprinkle with toffee bits and pecans.
- Let chocolate set at room temperature or in the refrigerator.
Nutrition Facts (estimated)
Servings
28
Calories
165
Total fat
11g
Total carbohydrates
15g
Total protein
1g
Sodium
23mg
Cholesterol
17mg
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