Source: Cookies & Biscotti. Willimas-Sonoma Kitchen Library
Makes 16 servings.
Preparation time: 1 hour
Ingredients
Preparation
1 cup flour
1/3 cup firmly packed brown sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup unsalted butter, chilled
3/4 teaspoon vanilla extract
1/2 cup ground pecans, see note (1)
1/3 cup finely chopped English toffee, see note (2)
granulated sugar or vanilla sugar
1. Preheat oven to 350 F degrees.
2. Place flour, brown sugar, cornstarch and salt in mixer bowl. Mix briefly.
2. Add the butter cut into 1/2-inch pieces and the vanilla. Mix at high speed until the mixture resembles a fine meal, about 3-4 minutes.
3. Add ground pecans and toffee pieces combine until well mixed.
4. Transfer the mixture to a large sheet of waxed paper. Gather together into a flat disk. Top with second piece of waxed paper. Roll out the dough 1/4-inch thick. Using a 4 inch round or decorative cutter, cut out cookies, sprinkle with sugar and transfer to ungreased baking sheets. Transfer shapes to an ungreased baking sheet. Gather up scraps, roll out again and cut out additional cookies.
-*To make traditional shape, cut 4" rounds, with the back of a fork make indentations all along the edge. Sprinkle with sugar and cut into 4 pieces.
5. Bake until just beginning to color, about 20 minutes. Transfer the baking sheet to a wire rack and let cool for 5 minutes. Transfer cookies to the wire rack to cool completely. Store in airtight container at room temperature for up to 5 days.
NOTES : 1) This recipe can be made using a food processor fitted whit the metal blade. In that case, do not ground pecans, just add whole or pieces.
2) Such as Heath Bar or Almond Roca.
3) Vanilla sugar: store about 1 1/2 cups sugar with 1 vanilla bean split along the lengths to release flavor. Keep in airtight container to use as needed.
English Toffee Shortbread
