Toffee Pecan Shortbread
Source of Recipe
My friend Chris
List of Ingredients
2 cups unsalted butter, softened
1 cup icing sugar
2 1/2 cups flour
1 cup cornstarch or rice flour
pinch salt
3/4 cup chopped toasted pecans
1/2 cup butterscotch chips, chopped
½ cup Skor bits
granulated sugar as needed Recipe
Toffee Pecan Shortbread
2 cups unsalted butter, softened
1 cup icing sugar
2 1/2 cups flour
1 cup cornstarch or rice flour
pinch salt
3/4 cup chopped toasted pecans
1/2 cup butterscotch chips, chopped
½ cup Skor bits
granulated sugar as needed
In large bowl, beat butter and sugar until fluffy. Whisk flour, cornstarch and salt together, stir vigorously into butter mixture. Stir in pecans, chips and Skor bits. Roll by rounded teaspoons into 1 inch balls. Place 2 inches apart on baking sheets. With cookie press or bottom of a drinking glass dipped in sugar, press lightly to flatten to about 1/2 inch thickness.
Bake in 300 degree oven about 35 minutes. Rotate pans halfway through. Let cool on pans for 5 minutes, Carefully transfer to racks to cool completely. Makes about 5 dozen, freezes well.
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