Description
Toffee Pecan Shortbread Cookies are buttery, crisp, and filled with crunchy pecans and sweet toffee bits. These slice-and-bake cookies are perfect for holiday trays or anytime you crave a rich, nutty treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup finely chopped pecans
- 1/2 cup toffee bits
Instructions
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and salt, mixing just until combined.
- Stir in chopped pecans and toffee bits until evenly distributed.
- Divide dough in half and shape each into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice dough into 1/4-inch thick rounds and place on prepared baking sheets.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on pan for 5 minutes before transferring to wire racks to cool completely.
Notes
- Store cookies in an airtight container for up to 1 week.
- Dough logs can be frozen for up to 3 months—just slice and bake from frozen, adding 1–2 minutes to the bake time.
- Dip cooled cookies halfway in melted chocolate for an extra indulgent version.
- Toast pecans beforehand for deeper flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: shortbread cookies, toffee cookies, pecan cookies, holiday cookies, slice and bake cookies