Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (cold and diced into small cubes)
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 3/4 cup toffee bits (plus extra for topping (optional))
  • 1/2 cup finely chopped pecans (plus extra for topping (optional))
  • 10 ounces dark chocolate (chopped or in wafers)

Instruction

  • Combine the cold butter and powdered sugar in the large bowl of a stand mixer and beat until smooth and creamy, scraping down the sides of the bowl as needed.
  • Mix in the vanilla and salt, then slowly add the flour on low speed, mixing just until the dough comes together.  
  • Stir in the toffee bits and chopped pecans, then divide the dough into two even-sized portions and shaped into logs that are each 6 1/2-inches long and approximately 1 1/2 to 1 3/4-inches in diameter.  I find it's easiest to squeeze the dough tightly to compress and make sure there aren't any air pockets in the center, then roll it out on a lightly floured surface until it's the right size.
  • Wrap each log tightly in plastic wrap and refrigerate for 1 hour until chilled.
  • Heat oven to 350 degrees before removing the shortbread dough from the fridge.  Line a baking sheet with parchment paper, then slice each log into 14-15 slices, each slightly less than 1/2-inch wide.  Arrange the sliced shortbread dough on the prepared baking sheet, then bake for 12-16 minutes, until just barely turning golden brown around the edges.  
  • Remove from oven and cool completely on a wire rack.