Toffee Pecan Chocolate Shortbread Cookies Dancing Deer Bakery Recipes

CRUNCHY PECAN-TOFFEE COOKIES

Crunchy Pecan-Toffee Cookies image

Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.

Provided by lutzflcat

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 55m

Yield 40

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup brown sugar, firmly packed
2 large egg whites
1 teaspoon vanilla extract
¾ cup coarsely chopped pecans
¾ cup chocolate-covered toffee bits (such as Heath®), or to taste

Steps:

Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
Move the bowl to the refrigerator and chill for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g

TOFFEE-PECAN COOKIES

Toffee-Pecan Cookies image

Delight your guests with these cookies made using chocolate toffees and pecans - perfect for dessert treat.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup pecan halves, broken in half
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
6 tablespoons shortening
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
6 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

Steps:

Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.
In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy.
Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart.
Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 207 mg

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