Pecan Toffee Shortbread (from The Cottage Journal)

Recipe yields 3 dozen cookies

1 cup butter, softened
2 cups all-purpose flour
1⁄2 cup confectioners’ sugar
1⁄4 cup cornstarch
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 1⁄2 cups semisweet chocolate morsels, melted
1⁄2 cup chocolate-covered toffee bits

1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.

2. In a medium bowl, combine flour, confectioners’ sugar, and cornstarch. Add flour mixture, cream, and vanilla to butter, beating until well combined. Add pecans, beating to combine. Wrap dough in plastic wrap, and refrigerate for 2 hours.

3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.

4. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 2-inch square cutter, cut out dough. Place 1 inch apart on prepared baking sheets.

5. Bake until lightly browned, 12 to 14 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.

6. Dip half of each cookie in melted chocolate, and place on baking sheets lined with parchment paper. Sprinkle chocolate halves with toffee bits. Let stand until chocolate is set, approximately 1 hour. Store in an airtight container.