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Toffee, Pecan Chocolate Shortbread Cookies-Dancing Deer Bakery

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“I have not tried this recipe but I love the cookies from the Dancing Deer Bakery. This recipe was published in the Boston Globe. "This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix-ins." Substitute your favorite mix-ins for the toffee and pecans.”
READY IN:
25mins
SERVES:
24
YIELD:
24-48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
  2. Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
  3. Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
  4. Position rack in the center of the oven and preheat to 325°F
  5. On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.

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