Toffee Pecan Shortbread Cookies Recipe

1. In a mixing bowl whisk together flour and salt, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and powdered sugar, stopping to scrape down bowl frequently, until mixture is smooth and creamy.

3. Mix in vanilla extract.

4. With the mixer set on low speed, slowly add in flour mixture and mix until nearly combined.

5. Add in toffee bits and pecans then mix until combined.

6. Divide dough into 2 equal portions.

7. Shape each portion into an even 6 ½-inch log and 1 ¾-inches round on a lightly floured surface.

8. Compress the dough tightly to hold the dough together well.

9. Wrap each portion in a separate sheet of plastic wrap.

10. Chill the dough for 1 hour.

11. Preheat oven to 350 degrees F during the last 15 minutes of chilling the dough.

12. Remove one log of dough from refrigerator, then cut them into slices slightly under ½-inch thick.

13. Transfer to a baking sheet lined with parchment paper, spacing them 2-inches apart.

14. Bake until just barely golden brown on edges, about 12 to 16 minutes.

15. Let cookies cool 5 minutes on baking sheet before transferring them to a wire rack to cool completely.

16. Repeat process with remaining chilled dough, baking the rest of the sliced dough to a separate, cool baking sheet.

Chocolate Coating:

1. Line two baking sheets with parchment paper.

2. Add chocolate to a medium microwave safe bowl.

3. Heat in the microwave in 20 second intervals on 50% power, stirring between intervals until melted and smooth.

4. Dip half of each cookie into chocolate, then shake to let excess run off.

5. Transfer to parchment paper, then sprinkle each cookie with a little bit of toffee bits and pecans.

6. Let chocolate set at room temperature or in the refrigerator to set quicker.

7. Serve, and enjoy!