• Antoinette

It’s just fine to be simplistic but every now and then we need to kick it up a bit!

Chocolate Dipped Pecan Shortbread Cookies with Toffee Bits


1 1/2 cups butter, room temperature (3 sticks)

1 cup powdered sugar

1 tsp. pure vanilla extract

2 3/4 cups all-purpose flour

1/4 tsp. salt

1 cup pecans, chopped

1 cup toffee bits

1/2 cup Ghirardelli dark chocolate melting wafers


Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large bowl beat the butter on medium-high speed for approx. one minute.  Add the powdered sugar and vanilla. Beat for a few seconds on low speed until the powdered sugar is partially mixed in. Then beat for about 2 minutes on medium-high speed until creamy. Scrape down the sides and bottom with a spatula. Turn the mixer on low speed add add the flour in 1/2 cup increments and then add the salt. Once all the flour has been mixed in, stir in the chopped pecans. Turn out dough onto clean lightly floured surface. Divide the dough into two portions. Roll out half of the dough approx. 1/4-inch thick. Using a pizza cutter cut the dough into two-inch squares. Transfer the squares onto the cookie sheet and space them about two to three inches apart. Repeat with the second half of the dough. Bake for about 11 minutes or until the edges are light golden brown. Remove from the oven and allow to cool completely. Place the chocolate melts in microwave safe bowl and microwave in 15-second increments, stopping to stir after each, until silky smooth. Dip the corner of each cookie into the melted chocolate and place on parchment paper. Sprinkle with toffee before chocolate has completely dried. Allow to dry completely and then serve!

Enjoy! 😉

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