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Pecan Toffee Shortbread Trees

We have all had those sugar cookies covered in frosting that are prevalent at Christmas time.  While those types of cookies are very festive, they can become a little sickening when you see them at every holiday get together.  The Pecan Toffee Shortbread Tree cookies are festive in an understated way, and they have a wonderful buttery taste my guests have liked.  This recipe comes from Cook’s Illustrated.

Ingredients

Pecan Toffee Shortbread Cookies Ingredients

1 1/2 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

12 tablespoons unsalted butter (1 1/2 sticks), softened

1/4 cup granulated sugar

1/4 cup packed light brown sugar

2 teaspoons vanilla extract

1/2 cup mini semisweet chocolate chips

1 cup finely chopped pecans

1/2 cup Heath Toffee Bits (without chocolate)

Confectioners’ sugar for serving

Instructions

Whisk flour, cornstarch, and salt in bowl; set aside.

Pecan Toffee Shortbread Cookies Dry Ingredients

With electric mixer on medium-high speed, beat butter, sugars, and vanilla until smooth, about 1 minute.

Pecan Toffee Shortbread Cookies Wet Ingredients

Reduce speed to low. Add flour mixture, chocolate, pecans, and toffee.

Pecan Toffee Shortbread Cookies Dough

 

Pecan Toffee Shortbread Cookies Dough with Nuts and Chips

Mix until dough forms, about 1 minute.

Pecan Toffee Shortbread Cookies Dough Mixed

Gather dough, mold into two discs, wrap in plastic, and refrigerate until firm, at least 1 hour or up to 3 days.

When ready to bake, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured work surface, roll half of dough into 11-inch circle, about 1/4 inch thick.

Pecan Toffee Shortbread Dough Rolled Out to Quarter Inch

Using 3-inch tree-shaped cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 1 inch apart on prepared baking sheets.

Bake until edges are golden brown, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes on baking sheets, then transfer to wire rack and cool completely.

Pecan Toffee Shortbread Cookies baked

 

Pecan Toffee Shortbread Cookies Cooling

Repeat with remaining dough. Cookies can be stored in airtight container at room temperature for up to 1 week.  Dust with confectioners’ sugar before serving.

Pecan Toffee Shortbread Cookie

4.0 from 1 reviews
Pecan Toffee Shortbread Trees
Author: 
Recipe type: Dessert
 
Ingredients
  • 1½ cups all-purpose flour
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 12 tablespoons unsalted butter (1½ sticks), softened
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ cup mini semisweet chocolate chips
  • 1 cup finely chopped pecans
  • ½ cup Heath Toffee Bits (without chocolate)
  • Confectioners' sugar for serving
Instructions
  1. Whisk flour, cornstarch, and salt in bowl; set aside.
  2. With electric mixer on medium-high speed, beat butter, sugars, and vanilla until smooth, about 1 minute.
  3. Reduce speed to low.
  4. Add flour mixture, chocolate, pecans, and toffee.
  5. Mix until dough forms, about 1 minute.
  6. Gather dough, wrap in plastic, and refrigerate until firm, at least 1 hour or up to 3 days.
  7. When ready to bake, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
  8. Line 2 baking sheets with parchment paper.
  9. On lightly floured work surface, roll half of dough into 11-inch circle, about ¼ inch thick.
  10. Using 3-inch tree-shaped cookie cutter, cut out cookies, gathering and rerolling dough as necessary.
  11. Place cookies 1 inch apart on prepared baking sheets and bake until edges are golden brown, 12 to 14 minutes, switching and rotating sheets halfway through baking.
  12. Let cool 10 minutes on baking sheets, then transfer to wire rack and cool completely.
  13. Repeat with remaining dough.
  14. Cookies can be stored in airtight container at room temperature for up to 1 week.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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2 comments

  1. I’m allergic to chocolate. Yes, I know. It could be worse. Would the dough turn out the same without adding the chocolate chips or should I substitute something? These look delicious.
    Thank you for your time.

    • Removing the chocolate chips will not affect the dough. It is a shortbread recipe. Be careful when buying the toffee bits. Some versions are basically chopped up Heath bars and they do have chocolate in them. Please let me know how the recipe works out for you!

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