Toffee, Pecan Chocolate Shortbread Cookies-Dancing Deer Bakery

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.

• Ready In: 25 mins
• Serves: 24
• Yields: 24-48 cookies

Ingredients

• 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

1. In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
2. 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.
3. 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.
4. Position rack in the center of the oven and preheat to 325°F
5. 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.