Chocolate Covered Shortbread With Toffee Pecans Recipes

GOOEY CHOCOLATE PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
• In a stand mixer, or using a hand-held mixer, cream together the butter and sugar. Add the salt and gradually blend in the flour until it forms a dough. Press into a sheet pan, and bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Immediately sprinkle the pecans and chocolate chips over the shortbread while it's warm. Let cool 10 minutes, then cut into desired size. Let cool completely in the pan, then store in an airtight container.

CHOCOLATE-COVERED SHORTBREAD

Steps:

• Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
• Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
• Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
• Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.

CHOCOLATE-TOFFEE SHORTBREAD FINGERS

Steps:

• 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
• 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
• 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
• Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
• Note:
• To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.

CHOCOLATE AND ORANGE PECAN SHORTBREAD

Steps:

• Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.
• Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
• On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.
• Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.