Butter Pecan Cookies

By mangia_g2

This is salty and sweet.

Ingredients

• Dough:
• 1 1/3 cups pecan halves
• 2/3 cup brown sugar, firmly packed
• 2/3 cup granulated sugar
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1/2 tsp salt
• 1/2 tsp espresso powder (optional)
• 1 tsp baking soda
• 2 tsp vanilla extract
• 3/4 tsp butterscotch, vanilla-butternut, or butter-rum flavor
• 1 tsp vinegar, cider or white
• 1 large egg
• 2 cups flour, all purpose or gluten-free
• 1 1/3 cups butterscotch chips
• Coating:
• 1/3 cup granulated sugar mixed with 1 1/4 tsp salt

Details

Servings 4

Preparation

Step 1

Lightly toast pecans on stove top or in 375 oven for 8-9 minutes.

Combine sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor and vinegar, beating until smooth and creamy. Beat in the egg, beating until smooth. Mix in flour, then chips and nuts. Cover the bowl and refrigerate for 4 hrs or overnight.

Preheat oven to 375. Mix sugar and salt for coating, and scoop 1 1/2" balls of dough into mixture, rolling to cover. Place on parchment lined baking sheets, leaving 2" between them on all sides. Bake for 11-12 minutes, until edges are chestnut brown and tops a light golden brown. Remove from oven and cool on the pan.