2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 104

PECAN TOFFEE SHORTBREAD

MAKES 36

Toffee bits add a sweet, buttery crunch to these

melt-in-your-mouth shortbread cookies.

1 cup unsalted butter, softened

2 cups all-purpose flour

½ cup confectioners’ sugar

¼ cup cornstarch

1. In a large bowl, beat butter with a mixer
   at medium speed until creamy.


2. In a medium bowl, combine flour, confectioners’
   sugar, and cornstarch. Add flour mixture, cream,
   and vanilla to butter, and beat until well combined.
   Beat in pecans. Wrap dough in plastic wrap, and
   refrigerate for 2 hours.


3. Preheat oven to 350°. Line baking sheets with
   parchment paper.
   4. On a lightly floured surface, roll dough to ¼ -inch
   thickness. Using a 2-inch square cutter, cut dough,
   and place 1 inch apart on prepared pans.
   5. Bake until lightly browned, 12 to 14 minutes.
   Let cool on pans for 2 minutes. Remove from pans,
   and let cool completely on wire racks.
   6. Dip half of each cookie in melted chocolate, and
   place on parchment or wax paper. Sprinkle chocolate
   halves with toffee bits. Let stand until chocolate is
   set, about 1 hour. Store in an airtight container.

2 tablespoons heavy

whipping cream

1 teaspoon vanilla extract

1 cup finely chopped pecans

1½ cups semisweet

chocolate chips, melted

½ cup chocolate-covered

toffee bits