These. cookies. are. delicious. End of Story. You must have these Toffee Pecan Shortbread Cookies on your holiday trays, or just make them because you need something yummy to eat! You know the classic Snowball Cookies, aka—Mexican Wedding Cookies and Russian Teacake Cookies? That’s pretty much these but kicked up a notch with toffee pieces. Delicious! I have also made these with just toffee pieces and mini chocolate chips. Also de-lish. But I forgot to photograph them and I gave them all away. Well, okay, I tasted one, too. 😉
I found the recipe/idea for these cookies at Susan’s Farmgirl Fare. I never realized Susan is just a hop, skip and a jump from me here, but I’ve been enjoying her photographic blog for a while now and she always has yummy food and recipes to share. Susan adapted this recipe for somewhere else, you can check out her link and see her shortbread cookies, too.
After making some just like hers, with the toffee and mini chocolate chips (and forgetting to photograph them), I decided to try them with toffee and pecans.
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup pecans, finely chopped and every so slightly toasted
- 3/4 cup English toffee bits, such as Heath
- 1 oz. good quality chocolate, melted (optional) or add mini chocolate chips to the dough
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- Cream the butter and powdered sugar together until smooth, 1-2 minutes. Beat in the vanilla, then add the flour and salt just until combined. Stir in the pecans, toffee (and chocolate chips, if adding).
- Form into small balls (1/2 oz. each) and place on baking sheet. (They don’t spread too much, so you can do at least 20 per sheet.) I flattened them slightly with a flat glass lightly coated with powdered sugar, but you don’t have to do that.
You can find complete recipes of Toffee Pecan Shortbread Cookies Recipe in bakingandboys.com