Pecan Toffee Shortbread Trees

• Vegetarian

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 cup Brown sugar, packed light
  • 1/2 cup Chocolate chips, mini semisweet
  • 1 Confectioners' sugar
  • 1/4 cup Cornstarch
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1 1/2 sticks 12 tablespoons unsalted butter, unsalted

• Desserts

  • 1/2 cup Heath toffee

Found on daddydishes.com

Ingredients

• 1½ cups all-purpose flour
• ¼ cup cornstarch
• ¼ teaspoon salt
• 12 tablespoons unsalted butter (1½ sticks), softened
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 teaspoons vanilla extract
• ½ cup mini semisweet chocolate chips
• 1 cup finely chopped pecans
• ½ cup Heath Toffee Bits (without chocolate)
• Confectioners sugar for serving

Directions

• Whisk flour, cornstarch, and salt in bowl; set aside.
• With electric mixer on medium-high speed, beat butter, sugars, and vanilla until smooth, about 1 minute.
• Reduce speed to low.
• Add flour mixture, chocolate, pecans, and toffee.
• Mix until dough forms, about 1 minute.
• Gather dough, wrap in plastic, and refrigerate until firm, at least 1 hour or up to 3 days.
• When ready to bake, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
• Line 2 baking sheets with parchment paper.
• On lightly floured work surface, roll half of dough into 11-inch circle, about ¼ inch thick.
• Using 3-inch tree-shaped cookie cutter, cut out cookies, gathering and rerolling dough as necessary.
• Place cookies 1 inch apart on prepared baking sheets and bake until edges are golden brown, 12 to 14 minutes, switching and rotating sheets halfway through baking.
• Let cool 10 minutes on baking sheets, then transfer to wire rack and cool completely.
• Repeat with remaining dough.
• Cookies can be stored in airtight container at room temperature for up to 1 week.