This recipe is so easy! You make it all in the food processor and dump it into a pan and pat it in and voila! I found this from Williams Sonoma’s blog which is a wealth of great recipes! I recommend cutting these into 12 pieces-I have done 16 pieces but they are so fragile that they break!
1 cup (5 oz./155 g) all-purpose flour
1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
2 1/2 Tbs. cornstarch
1/8 tsp. kosher salt
8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into pieces
3/4 tsp. vanilla extract
1/2 cup (2 oz./60 g) pecans
1/3 cup (2 oz./60 g) finely chopped chocolate-covered English toffee
Granulated sugar for sprinkling
Preheat an oven to 350°F (180°C). Butter a 9-inch (23-cm) square or round cake pan.
In a food processor, combine the flour, brown sugar, cornstarch and salt and process briefly until well mixed. Scatter the butter over the flour mixture, add the vanilla and, using rapid pulses, process until the mixture resembles fine meal. Add the pecans and process until finely chopped. Add the toffee and process just to incorporate.
Press the dough into the prepared pan and sprinkle with granulated sugar. Bake until the shortbread just begins to color, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 16 bars or wedges. Let cool completely before serving. Makes 16 cookies.