My plan for today was to make a run to the mall to exchange some shoes, return (really that just means exchange) some clothes, grab something for lunch that I didn’t have to cook myself, snag a treat at Starbucks, and send some fun trinkets to one of my friends.
I’ve been planning it all week.
I went to the garage to put all of my bags in the car. Except it wasn’t there. The Hubster’s motorcycle sure was, but not my Firebolt. :/
Guess who decided he wanted to take the car today?
Except I told him last night I’d be running errands today.
And you know what he said?
He said he had a close call on his motorcycle yesterday, and just wanted to drive the car today.
So I can’t even be mad at him.
I guess that just means I get to stay home and eat his cookies.
I originally made these cookies for the Hubster for Father’s Day. His love of shortbread is no secret, so it shouldn’t be a surprise that these were perfect for his Dad’s Day dessert.
He loved them so much that he asked me to make them again this past Wednesday. So I did.
I don’t know what I was waiting for. It’s incredible! It’s like creamy caramel buttercream, except even easier. Pure amazingness.
And then I added toffee bits. I’m brilliant like that.
FOR THE SHORTBREAD
1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool
1/2 cup confectioners’ sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup chopped pecans (more or less, to taste)
crushed toffee pieces (or Heath Bits o’ Brickle), for garnish
FOR THE FILLING
1/2 cup (1 stick or 113 grams) unsalted butter, brownedÂ and cooled to room temperature
2 cup confectioners’ sugar (unsifted)
1 tablepsoon heavy cream
1/2 teaspoon vanilla extract
pinch of salt
3/4 cup crushed toffee pieces (or Heath Bits o’ Brickle)
To make the cookies:Â Preheat oven to 300 degrees. Line a baking sheet with parchment paper or Silpat mats; set aside.
In the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Add the salt and flour and continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Stir in the pecans until evenly distributed.
Using your hands, press all of the crumbs together in the bowl until it all forms a cohesive dough.
On a lightly floured surface, roll the cookies out to desired thickness (I did 1/4 of an inch). Cut with desired cookie cutter and place on prepared cookie sheet, about 1.5-inches apart. Sprinkle half of the cookies with toffee bits. Bake for about 15 minutes (for 1/4-inch thickness; adjust time for thicker cookies).
Allow to cool completely before frosting or serving.
To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter on medium high speed for about 30 seconds. Add the sugar, about 1/2 of a cup at a time, and beat on medium speed until combined. The mixture may be quite dry. Stir in the salt, cream, and vanilla extract until combined. If the frosting is too dry, add more cream until desired consistency is reached. If it’s too runny, beat in more sugar, as needed. Mix on medium high speed for 5 minutes, until fluffy and very light in color. Stir in the toffee bits until evenly distributed.
Assemble: Turn the plain cookies over so they are bottoms up (leave the toffee-topped cookies alone). Place a generous serving of frosting on each upturned cookie, spreading it to the edges. Place a toffee-topped cookie on top of each frosted cookies, pressing down gently.
Serve immediately, and store leftovers in an airtight container for up to a week.
Recipes by Darla