English toffee shortbread

These cookies have no eggs and count on cornstarch to provide lightness.!


  1. 1 cup all-purpose flour
  2. 1/3 cup firmly packed brown sugar
  3. 2 ½ tablespoon cornstarch
  4. 1/8 teaspoon salt
  5. ½ cup unsalted butter, chilled
  6. ¾ tsp. vanilla extract
  7. ½ cup pecans
  8. 1/3 cup Heath Bits
  9. ¼ cup sugar, for sprinkling

Pre-heat oven to 350 degrees and prepare 2 baking sheets with parchment paper 

  1. Combine the flour, brown sugar, cornstarch and salt in a food processor. Process until well mixed.
  2. Cut the butter into ½” pieces and add along with the vanilla.
  3. Pulse until the mixture resembles a fine meal.
  4. Add pecans and process until finely chopped.
  5. Add the toffee and process until just mixed in.
  6. Gather the mixture into a flat disk and roll between two sheets of waxed paper 3/16” thick.
  7. Using a decorative cutter, cut out cookies and place about ½” apart on baking sheets
  8. Sprinkle cookies generously with sugar.
  9. Bake until just beginning to color, about 13 minutes, less if cookies are 1/8” thick.
  10. Transfer baking sheet to cooling rack and allow to cool for about 5 minutes.
  11. Transfer the cookies to the rack to cool completely.
  12. Store in an airtight container at room temperature for up to 5 days.

 using spatula with shortbread

Shortbread cookie dough is brittle, so using a spatula  is a nifty trick in transferring them to the baking sheet.

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