Chocolate Dipped Toffee Pecan Shortbread Cookies

Ingredients

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup unsalted butter, cold and diced into small cubes
• 2/3 cup powdered sugar
• 1 1/2 tsp vanilla extract
• 3/4 cup toffee bits
• 1/2 cup finely chopped pecans, plus more for garnish
• 9 oz chopped good quality milk chocolate or dark chocolate, broken into pieces or chopped

Directions

1. Whisk the flour and salt in a mixing bowl, then keep it nearby. In a stand mixer with the paddle attachment, beat the cold butter cubes with the powdered sugar, pausing often to scrape the bowl, until the mixture is creamy and even. Blend in the vanilla extract. Turn the mixer to low and gradually add the flour mixture, mixing until it is almost incorporated; it will look dry and crumbly before it starts to gather together. Add the toffee bits along with the pecans, and mix until combined, using a spatula to bring up anything hiding at the bottom of the bowl if needed.
2. Divide the dough into 2 equal portions. On a lightly floured surface, form each piece into a smooth 6 1/2-inch log, about 1 3/4-inches across, pressing the dough together firmly so the centers are solid and the cookies won’t fall apart when sliced. Wrap each log separately in plastic wrap. Refrigerate the dough for 1 hour. During the final 15 minutes of chilling, heat the oven to 350 degrees.
3. Take 1 log of dough out of the refrigerator. Slice it into rounds a little thinner than 1/2-inch. Place the slices on a parchment-lined baking sheet, spacing them 2-inches apart. Bake until the edges are only lightly golden, about 12 – 16 minutes. Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack to cool all the way. Repeat with the second chilled log, making sure the sliced dough goes onto a cool baking sheet, since a warm one will encourage spreading.
4. Line 2 baking sheets with parchment paper. Put the chocolate in a medium microwave-safe bowl. Microwave in 20 second bursts at 50% power, stirring after each burst, until the chocolate is melted and smooth. Dip half of each cookie in the chocolate, gently shake off the extra, and place it on the parchment. Sprinkle each cookie with a small amount of toffee bits and pecans. Leave the chocolate to firm up at room temperature, or use the refrigerator if you want it to set faster. Store the cookies in an airtight container at room temperature.
5. For measuring flour, scoop it from the container and level the top with a butter knife rather than spooning it into the cup. Do not pack it down; for the most consistent baking, a kitchen scale is the best tool.
6. Fishers pecan cookie pieces are already small and fairly even, so they can save you the chopping.
7. Because this chocolate is not tempered, it may bloom and develop pale streaks or spots. To avoid that, temper the chocolate or use good quality chocolate melts.