2 cups unsalted butter 無鹽奶油
3/4 cup sugar 糖
2 tsp pure vanilla extract 香草精
4 cups flour 中筋麵粉
1/2 tsp salt 鹽
2 cups roughly chopped toasted pecans 堅果類
1 cup toffee bits I use Skor bits 焦糖
US Customary - Metric
Instructions
Cream together the butter sugar and vanilla until very light and fluffy.
Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
Add the toasted nuts and toffee bits and work into a soft dough.
Form the dough into four 2 1/2 inch wide logs.
Wrap the dough logs in plastic wrap and chill for a several hours but preferably overnight. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
Preheat oven to 350 degrees 175C when ready to bake the cookies.
Using a very sharp serrated knife, in a slow sawing motion, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
Transfer to a wire rack to cool completely.
Store in an airtight container. These cookies also freeze very well.
You can also drizzle these with melted white chocolate if you like.
Recipe Notes
Total time does not reflect chilling time for the dough. Add several extra hours or preferably make the dough a day ahead of baking them.
This recipe is also quite large because it was developed for Holiday baking wit the intention of baking plenty to freeze. The recipe is easily halved if you'd like a smaller batch.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
做兩份的量 共四條
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