Salt and Pepper Butterscotch-Pine Nut Cookies

Salt and Pepper Butterscotch-Pine Nut Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all purpose flour

  • 1

    teaspoon baking soda

  • ¼

    teaspoon table salt

  • 2

    sticks (1 cup) unsalted butter plus 1 tablespoon at room temperature

  • ¾

    cup brown sugar

  • ¾

    cup granulated sugar

  • 1

    teaspoon vanilla

  • 2

    large eggs

  • 1

    bag (11 oz.) butterscotch chips

  • 1

    handful pine nuts (about ½ cup)

  • 1

    tablespoon flakey sea salt

  • teaspoon cracked black pepper

Directions

Preheat oven to 375 degrees F. In a small bowl whisk together the flour, baking soda, and table salt. Set aside. In a large mixing non-metallic bowl, with an electric beater, cream together the 2 sticks of butter, sugars and vanilla. If too stiff (you want the consistency of butter cream frosting), place bowl in microwave for 10-20 seconds. Beat in eggs, one at a time, beating for 10 seconds after each egg. Beat in flour, in two or three additions. Stir in butterscotch chips. Melt the remaining tablespoon of butter in a small non-stick skillet – add pine nuts and toast, stirring with wooden spoon, being careful not to burn – pine nuts burn easily! If you burn them, start over! Remove from heat when butter is brown and foamy and pine nuts are perfectly golden and let cool for a few minutes, and then stir in salt and pepper. Add to cookie dough, making sure to scrap all the brown butter goodness into bowl, and stir to incorporate. Line a cookie sheet with parchment paper and place scant tablespoonfuls of dough onto paper, spacing about 1 inch apart. Cookies will spread. Bake in preheated oven for 8 minutes or until cookies are golden brown. Remove and let cool on sheets for 3-4 minutes, remove cookies to racks and continue to cool until room temperature. Makes about 3 dozen cookies


Nutrition

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