Chewy Toffee Pecan Shortbread Fans

Chewy Toffee Pecan Shortbread Fans
  • Yield: 24 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 25 Mins.
  • For a Fresh Twist: Instead of sprinkling toffee, use pecan pieces or a pinch of flaky sea salt, ground coffee or nutmeg over the glaze.


  • 1 cup plus 3 tablespoons, unsalted butter, room temperature, divided
  • 1 cup lightly packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 2 cups all-purpose flour or gluten free flour
  • 1 cup Fisher® Chef’s Naturals Pecan Flour
  • 1 1/2 cup toffee bits, divided
  • 1/2 cup powdered sugar


  1. Preheat oven to 350°F. Line two 9-inch round cake pans with foil, extending up sides.
  2. Beat 1 cup butter, brown sugar, vanilla and salt in large bowl until light, scraping down bowl, about 3 minutes.
  3. Add both flours and 1 1/4 cups toffee and beat just to blend.
  4. Divide dough between pans. Using plastic wrap as aid, press dough with hand to flatten evenly. Pierce dough all over with fork.
  5. Bake shortbread until golden brown, about 25 minutes. Cool.
  6. Melt 3 tablespoons butter in small saucepan over medium-low heat until brown, whisking often, about 4 minutes. Whisk in powdered sugar.
  7. Lift shortbread from pans. Drizzle with icing; sprinkle with 1/4 cup toffee. Cut each into 12 wedges. Let stand until icing sets, about 2 hours.Note: Store airtight up to 2 days or freeze up to 2 weeks.

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