Toffee Pecan Shortbread Cookies

Repeat with the second half of the dough.

Bake for 11-13 minutes until the edges start to brown slightly. Remove from the oven and allow to cool for five minutes on the cookie sheet before transferring to a wire rack to cool completely.

When the cookies are cool, melt your chocolate in a double boiler on the stove, or in the microwave in 15-second increments, stopping to stir after each, until completely smooth.

Dip the corner of each cookie into the melted chocolate and place on parchment paper to cool and set up.

Before chocolate has completely dried, sprinkle with toffee bits. Allow to dry completely, then serve or store in an airtight container for up to one week.