Recipe by swissms
I have not tried this recipe but I love the cookies from the Dancing Deer Bakery. This recipe was published in the Boston Globe. "This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix-ins." Substitute your favorite mix-ins for the toffee and pecans.
Top Review by Outnumbered By Peanuts
I tried making these the other day as part of my early Christmas baking. I've never had any cookies from Dancing Deer Bakery, but the pictures have always looked delicious. I'm not giving this a star rating because it did not work out for me, but I did want to pass on a couple of observations based on my experience. In the beginning, I tried cutting them into shapes with cutters as specified in the recipe; however, I gave up on that after the first couple of batches because it is somewhat difficult to get the dough rolled to a uniform thickness (due to the add-ins) and secondly because when you bake them, the toffee melts and oozes out of the shapes anyway so it didn't look very pretty. I switched to rolling them into balls and shaping into flat discs and that seemed to be much less stressful as well as worked better for baking purposes. I ended up baking both versions (cut into shapes and discs) for closer to 13 minutes and that actually still seemed too long for my oven because quite a few came out burnt-tasting (but visually looked fine because of the dark color of the chocolate so it was hard to tell until you bit into one). The dough is not hard to work with and does not seem dry, but the finished cookies seemed kind of dry - perhaps it was the very chocolatey taste that really makes you thirsty. Overall, I will not make again, but I do want to thank you swissms for posting so that I had the opportunity to try them. I hope it works out for someone else better than it did for me because the combination really sounds delicious!
- 1 1⁄3 cups unbleached all-purpose flour
- 3⁄4 cup cocoa powder
- 1⁄4 teaspoon kosher salt
- 3⁄4 cup unsalted butter
- 1⁄2 cup sugar
- 1 egg
- 2 -4 tablespoons chopped toffee pieces (to taste)
- 2 -4 tablespoons chopped pecan pieces (to taste)
Directions See How It's Made
- In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
- Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
- Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
- Position rack in the center of the oven and preheat to 325°F
- On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.