Salty-Sweet Butter Pecan Cookies

Name: Salty-Sweet Butter Pecan Cookies
Prep time: 20 min
Cook time: 12 min
Ingredients: 1 1 1/3 cups pecan halves; 1 2/3 cup light brown sugar, firmly packed; 1 2/3 cup granulated sugar; 1 1/2 cup butter; 1 1/2 cup vegetable shortening; 1 1/2 teaspoon salt; 1 1/2 teaspoon espresso powder; 1 1 teaspoon baking soda; 1 2 teaspoons vanilla extract; 1 3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor; 1 1 teaspoon vinegar, cider or white; 1 1 large egg; 1 2 cups King Arthur Unbleached All-Purpose Flour; 1 1 1/3 cups butterscotch chips; 1 1/3 cup granulated sugar mixed with 1 to 1 1/4 teaspoons salt, for topping*; 1 *If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt.

Salty-Sweet Butter Pecan Cookies was pinched from <a href="http://www.kingarthurflour.com/recipes/salty-sweet-butter-pecan-cookies-recipe" target="_blank">www.kingarthurflour.com.</a>

"Salt and sugar go together like coffee and cream — each brings the other to new heights. These butterscotch cookies are heavily laced with toasted pecans and butterscotch chips. Love salty/sweet? They're rolled in a mixture of sugar and salt before baking, which gives them over-the-top flavor. There are a few of options once you have the dough made. If you bake the cookies right away, you'll have a flatter, lighter-colored cookie. Refrigerate it for 4 to 5 hours, the cookies will be flat, but not "puddle-y." Chill overnight, and the dough dries out, with some of the starch in the flour turning to sugar. The cookies will be darker, more "caramel-y," and won't spread nearly as much. Also, these cookies are a good candidate for the "tablespoon vs. teaspoon" scoop choice. A tablespoon cookie scoop (actually 4 level measuring teaspoons) will yield big, 3" cookies; a teaspoon scoop (1 3/4 level measuring teaspoons) will make smaller (2 1/4") cookies...."

INGREDIENTS

•

1 1 1/3 cups pecan halves

•

1 2/3 cup light brown sugar, firmly packed

•

1 2/3 cup granulated sugar

•

1 1/2 cup butter

•

1 1/2 cup vegetable shortening

•

1 1/2 teaspoon salt

•

1 1/2 teaspoon espresso powder

•

1 1 teaspoon baking soda

•

1 2 teaspoons vanilla extract

•

1 3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor

•

1 1 teaspoon vinegar, cider or white

•

1 1 large egg

•

1 2 cups King Arthur Unbleached All-Purpose Flour

•

1 1 1/3 cups butterscotch chips

•

1 1/3 cup granulated sugar mixed with 1 to 1 1/4 teaspoons salt, for topping*

•

1 *If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt.

Go To Recipe

review

►