TOFFEE-PECAN SHORTBREAD

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

*a pinch of salt

3/4 cups, pecans, finely chopped and rolled in flour

3/4 cup English toffee bits

1 oz. good quality chocolate, melted (optional)

Preheat oven to 350˚

Cream the butter and powdered sugar together until smooth.  Beat in the vanilla, then add the flour and salt until combined.  Stir in the pecans and toffee. 

Form into small balls and place on baking sheet. They don’t spread too much, so you can do a lot per sheet. I flattened them slightly with a flat glass lightly coated with powdered sugar, but you don’t have to do that.

Bake about 12-13 minutes. Cool completely. Melt chocolate; then dip half of each cookie in chocolate. Cool until chocolate is hardened.