Toffee Pecan Shortbread Cookies


1 C unsalted butter, softened
½ cup powdered sugar, sifted
1 tsp pure vanilla extract
2 C all-purpose flour
¼ tsp salt
¾ C pecans, finely chopped and ever so slightly toasted
¾ C English toffee bits, such as Heath
1 oz. good quality chocolate, melted


Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Cream the butter and powdered sugar together until smooth, 1-2 minutes. Beat in the vanilla, then and the flour and salt just until combined. Stir in the pecans and toffee bits.
Shape dough into ½ oz. balls. Place far apart onto ungreased cookie sheet, so that you fit about 20 per sheet. At this point, if you desire to, slightly flatten cookies using a flat glass coated w/ powdered sugar.
Bake until the edges are just starting to brown, 12-15 minutes. Cool on wire rack.
Melt chocolate in microwave safe glass dish in 15-20 second intervals, stirring in between each time, until smooth.
Dip half of cooled cookies in chocolate. Set on waxed paper lined plate. Cool until chocolate in hardened. (Makes about 43 ½ oz. cookies)