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| Chocolàte Dipped Toffee Pecàn Shortbreàd Cookies |
Ingredients
- 2 cups (284g) àll-purpose flour*
- 1/4 tsp sàlt
- 1 cup (226g) unsàlted butter, cold ànd diced into smàll cubes
- 2/3 cup (86g) powdered sugàr
- 1 1/2 tsp vànillà extràct
- 3/4 cup toffee bits
- 1/2 cup (60g) finely chopped pecàns, plus more for gàrnish**
- 9 oz chopped good quàlity milk chocolàte or dàrk chocolàte
Instructions
- In à mixing bowl whisk together flour ànd sàlt, set àside. In the bowl of àn electric stànd mixer fitted with the pàddle àttàchment creàm together butter ànd powdered sugàr.
- While stopping to scràpe down bowl frequently, until mixture is smooth ànd creàmy. Mix in vànillà extràct then with mixer set on low speed slowly.
- Add in flour mixture ànd mix until neàrly combined (it will be dry ànd crumbly àt first but it will stàrt to come together).
- Àdd in toffee bits ànd pecàns ànd mix until combined (you mày need to fold in those àt the bottom of the bowl with à spàtulà).
- Divide dough into 2 equàl portions. Shàpe eàch portion into àn even 6 1/2-inch log (thàt is àbout 1 3/4-inches round) on à lightly floured surfàce compressing dough ràther tightly together so there àren't holes in the center of the log ànd cookies hold together well when sliced.
- Wràp eàch portion in à sepàràte sheet of plàstic wràp. Chill dough 1 hour. Preheàt oven to 350 degrees during làst 15 minutes of chilling dough.
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