Ingredients
1
cup pecan halves, broken in half
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
6
tablespoons butter, softened
6
tablespoons shortening
3/4
cup granulated sugar
1/2
cup packed brown sugar
1
egg
1
teaspoon vanilla
6
bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Preparation
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.
In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy.
Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart.
Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.
