So I just got back from New York where I was on the Click Retreat, a photography-based retreat throughout the city and Brooklyn.
And you guys – it was awesome. I learned so much and had a freakin’ blast. Of course, being in NYC is always a freakin’ blast 🙂
But now that I’m home, I am totally feeling the effects of the late nights, early mornings, and long travel times. In fact, I’ve been home for three days and I’m still feeling jet-lagged. It’s ridic.
I’m waking up SUPER early every morning, and I’m going to bed hella early, too. And all I basically have the energy to do is sit and catch up on my mile-long DVR… which isn’t something to complain about, unless you have a boatload of work to do like I do. Then it’s kinda annoying.
But the good thing about working from home is that I can tailor my schedule to fit my needs. And right now, my body needs a huge stash of junk food and a Criminal Minds marathon. The last thing my body needs? To unpack the giant suitcase chillin’ in my living room, to conquer the millions of emails I’ve amassed during my trip, and to even think about baking since it’s 100 degrees here today.
So yeah… TV marathon, anyone?
Thankfully, I did some baking before I left and when I was all rah-rah-productivity and for that I’m grateful. Although, I totally am wishing I had this Butter Toffee Pecan Shortbread right about now!
This shortbread is so impossibly buttery, tender and crisp, loaded with sweet butter pecan flavor and bits of caramelized toffee. It’s heaven in a cookie, and it tastes even better when loaded up with buttery caramel sauce and ice cream. Plus, it tastes like fall, so you know it’s good… even if fall hasn’t happened in your state yet.
Make it! And then bring me some?
Butter Toffee Pecan Shortbread
- 1 cup (2 sticks) butter softened to room temperature (I used salted butter, but unsalted works too)
- 1/2 cup powdered sugar
- 1 Tbsp vanilla
- 1 tsp almond extract
- 2 cups all-purpose flour
- 2/3 cup chopped pecans
- 2/3 cup toffee bits
- Preheat oven to 350 degrees F. Liberally grease a 9 or 10" tart pan with a removable bottom and place it on a baking sheet. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until creamy, about 2 minutes. Add in the extracts and the flour until a soft dough forms. Stir in the chopped pecans and toffee bits by hand until incorporated.
- Spread the cookie dough into the tart pan in an even layer and bake for approx. 35-40 minutes, tenting the top if it cooks too quickly, or until the cookie appears done. Cool in the pan completely before popping out and cutting into wedges. Serve with caramel sauce and ice cream if desired.
Buttery, loaded with caramel-y toffee and salty pecans, this shortbread is to die for! I loved serving it up sundae-style with ice cream and caramel, but it’d be equally delicious dipped in chocolate or topped with fudge sauce!
Have a sweet day!
So simple to make, and yet an amazing result! Carmley toffee with salty pecans…and all that butter makin’ in rich and good. I want this on a plate in front of me. Like yesterday.
If I had some left over, I’d so give you some! Thanks Annie!
heather @french press says
oh baby, I sure could use a slice right now , and I just LOVE NYC – I bet it was a great retreat
It was! Thanks so much Heather!