Toffee Pecan Shortbread Cookies
A festive twist on classic shortbread, these toffee pecan shortbread cookies blend buttery dough, crunchy pecans, and sweet toffee bits for an easy homemade treat perfect for holiday baking or anytime you crave a cozy bite.
Ingredients
- 1 cup unsalted butter, room temperature (Kerrygold or Land O’Lakes)
- ¾ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour (or 1:1 gluten-free flour blend)
- ½ tsp kosher salt
- 1 cup chopped pecans, lightly toasted (substitute walnuts if preferred)
- ¾ cup toffee bits (Heath or homemade crushed toffee)
- Optional: coarse sea salt for sprinkling
Notes
After testing this recipe across three ovens, I realized that lining your pan with a silicone mat leads to the crispiest bottoms—parchment sometimes traps moisture. If you prefer extra crunch, chill the dough logs overnight; the colder dough holds shape better and yields a firmer bite. Just remember to let slices sit at room temperature for 5 minutes before baking if they’re too hard to cut.
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