Best 5 Pecan Toffee Shortbread Stars Recipes
Indulge in a delightful culinary journey with our exquisite Pecan Toffee Shortbread Stars, a symphony of flavors that will tantalize your taste buds. With a buttery shortbread base, a layer of gooey toffee, and a generous sprinkling of crunchy pecans, these star-shaped cookies are a feast for the senses. Perfect for holiday gatherings, bake sales, or simply as a sweet treat, these cookies are sure to impress with their irresistible combination of textures and flavors.
From the classic Shortbread Stars to the decadent Chocolate Toffee Shortbread Stars, and the irresistible Salted Caramel Toffee Shortbread Stars, we've got you covered with a variety of recipes to suit every palate. Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve perfect results.
So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. Let the aroma of freshly baked cookies fill your kitchen as you create these Pecan Toffee Shortbread Stars, a true testament to the art of baking.
PECAN SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
PECAN-TOFFEE SHORTBREAD
Yield: approximately 3 dozen cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter at medium speed with an electric mixer until creamy. In a medium bowl, combine flour, confectioners' sugar, and cornstarch. Add flour mixture, cream, vanilla, and pecans to butter, beating until well combined. Cover dough with plastic wrap, and refrigerate 2 hours. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside. On a lightly floured surface, roll dough to ¼ inch thick. Using a 2-inch square cutter, cut out dough, rerolling scraps twice. Place on prepared pans, spacing 1 inch apart. Bake until lightly browned, 12 to 14 minutes. Let cool on pans 5 minutes. Remove from pans, and let cool completely on wire racks. (Set pans aside, and let cool.) Dip half of each cookie in melted chocolate, and return to prepared pans. Sprinkle with toffee bits. Let stand until chocolate is set, approximately 1 hour. Store in an airtight container up to 5 days.
PECAN TOFFEE SHORTBREAD
Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.
Provided by Noo8820
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
- Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
- Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
- Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
- For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.
Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6
PECAN SHORTBREAD
This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.
PECAN TOFFEE SHORTBREAD STARS
Number Of Ingredients 10
Steps:
- 1. Whisk flour, cornstarch, and salt together in bowl. Using stand mixer fitted with paddle, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until smooth, about 1 minute. Reduce speed to low, flour mixture, and mix until combined. Add pecans, chocolate chips, and toffee bits and the mix until evenly distributed. Divide dough in half, form each half into disk, wrap disks in plastic wrap, and refrigerate for at least 1 hour.
- 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- 3. Roll each disk of dough ¼ inch thick. Using 3 inch star cutter, cut dough into stars, gathering and rerolling scraps as necessary; Space stars 1 inch apart on prepared sheets. Put cookies on baking sheet back in the refrigerator for 1 hour. Bake until edges are golden brown, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely. Dust with confectioner's sugar, if using, before serving.
Tips:
- For the best results, use cold butter. This will help to keep the shortbread from spreading too much in the oven.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the mixture, which will make the shortbread light and flaky.
- Don't overmix the dough. Overmixing will make the shortbread tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to the rolling pin.
- Use a sharp knife to cut the dough into stars. A dull knife will tear the dough and make it difficult to get clean cuts.
- Bake the shortbread until the edges are just starting to brown. Overbaking will make the shortbread dry and crumbly.
- Let the shortbread cool completely before dipping it in the toffee mixture. This will help to prevent the toffee from melting and running off the shortbread.
- Store the shortbread in an airtight container at room temperature for up to 3 days.
Conclusion:
Pecan toffee shortbread stars are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a little planning, you can make these cookies ahead of time and freeze them for later. So next time you're looking for a sweet and satisfying snack, give pecan toffee shortbread stars a try!
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