Trust us, you need a simple cookie recipe that tastes and looks amazing. Enter these Toffee Pecan Shortbread Cookies made with our Gourmet Vanilla Extract. They melt in your mouth and are packed full of flavor like toasted pecans, melty chocolate, and bold Rodelle Vanilla!

  • 1 cup pecans, chopped and toasted
  • ⅓ cup toffee bits
  • 1 cup + 2 tbsp unsalted butter, room temp
  • ⅔ cup powdered sugar
  • 2 tbsp light brown sugar
  • 1 ½ tsp Rodelle Gourmet Vanilla Extract
  • ¼ tsp salt
  • 2 ¼ cups all purpose flour
  • ¾ cup dark or semisweet chocolate, melted
  1. To toast the pecans, give them a good chop and spread even onto a baking tray lined with parchment paper.
  2. Bake at 350F for 8 minutes until fragrant. When you open the oven door, you should be hit with the delicious scent of toasted pecans.
  3. Using an electric mixer, cream together the butter, powdered sugar, and brown sugar until light and fluffy - about 3-4 minutes.
  4. Mix in the vanilla and salt and then the flour 1 cup at a time.
  5. Lastly, fold in the cooled pecans and toffee bits.
  6. Take half the dough and roll it into a 2 inch round log and wrap in plastic wrap. It will be somewhat sticky so it helps to work on a very lightly floured surface.
  7. Repeat with the rest of the dough and refrigerate both logs for at least 2 hours or until completely firm.
  8. When ready, preheat the oven to 350F and line a large baking sheet with parchment paper.
  9. Take one log out of the fridge and chop off the the very end to ensure your first slice is smooth on both sides.
  10. Make ½ inch slices and place onto the baking sheet about 1 inch apart. You should be able to fit almost the entire log on one sheet. Place the rest in the fridge while the first batch bakes.
  11. Bake for 17-20 minutes or until the edges are a very pale golden brown. Repeat with the rest of the chilled cookie dough.
  12. Once your cookies are baked and cooled, melt the chocolate. Heat in the microwave in 30 second intervals, stirring between each time until smooth.
  13. Dip half of each cookie into the chocolate and place onto a sheet of wax paper.
  14. Sprinkle with some finely crushed pecans and toffee and allow the chocolate to set - about 30 minutes.
  15. Now dig in! Store the leftovers in an airtight container at room temperature. The cookies will keep for up to 5 days.

Note: this recipe was prepared for Rodelle by @butternutbakery.