Toffee Pecan Shortbread Cookies. Simple, perfect buttery shortbread cookies filled with chunks of toasted pecans and peppered with toffee bits. An ultimately decadent shortbread recipe.
Sometimes simple can be decadent and these Toffee Pecan Shortbread Cookies are a perfect example. Nothing could be simpler than good shortbread cookies where the common ingredients are transformed into cookie perfection.
We have long been a family of shortbread lovers; for generations in fact. My mother loves shortbread and here recipe for Melting Moments, a recipe using potato flout has been particularly popular this Holiday season on Rock Recipes this Holiday season.
That melt in your mouth version of shortbread is what my Mom calls a “cuppa tea cookie”. That means a simple, yet delightful cookie, that’s perfect with a hot cup of tea or coffee.
It’s the very same sort of cookie that folks in the United Kingdom refer to as biscuits. No teatime break in the British Isles could be really complete without some sort of (possible dunk-able) biscuit.
I’ve experimented with many different additions to shortbread over the years but this one may be my favourite yet! The combination of crunchy toasted pecans with the little sweet bits of toffee candy compliments the buttery shortbread perfectly.
Just cooled out of the oven, they were simply sublime. My left hand was reaching for the second cookie as the right hand was popping the lat morsel of the first cookie into my mouth.
I quickly got them into the freezer after photographing them. I did leave one out for Spouse, who came home from work a little later and she raved about them too. Maybe I should have left two for her as well!
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- 2 cups unsalted butter
- 3/4 cup sugar
- 2 tsp pure vanilla extract
- 4 cups flour
- 1/2 tsp salt
- 2 cups roughly chopped toasted pecans
- 1 cup toffee bits I use Skor bits
Cream together the butter sugar and vanilla until very light and fluffy.
Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
Add the toasted nuts and toffee bits and work into a soft dough.
Form the dough into four 2 1/2 inch wide logs.
Wrap the dough logs in plastic wrap and chill for a several hours but preferably overnight. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
Preheat oven to 350 degrees when ready to bake the cookies.
Using a very sharp serrated knife, in a slow sawing motion, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
Transfer to a wire rack to cool completely.
Store in an airtight container. These cookies also freeze very well.
You can also drizzle these with melted white chocolate if you like.
Total time does not reflect chilling time for the dough. Add several extra hours or preferably make the dough a day ahead of baking them.
This recipe is also quite large because it was developed for Holiday baking wit the intention of baking plenty to freeze. The recipe is easily halved if you'd like a smaller batch.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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