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pecan halves light brown sugar granulated sugar butter vegetable shortening salt Espresso powder baking soda vanilla butterscotch vinegar egg flour butterscotch chips sugar salt
Viewed: 58 - Published at: 2 years agoIngredients
- 1 1/3 cups pecan halves
- 2/3 cup light brown sugar, firmly packed
- 2/3 cup granulated sugar
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 3/4 teaspoon butterscotch extract (vanilla-butternut & butter-rum flavor fine too)
- 1 teaspoon vinegar
- 1 large egg
- 2 cups all-purpose flour (King Arthur Unbleached)
- 1 1/3 cups butterscotch chips
- 1/3 cup granulated sugar, for topping
- 1 - 1 1/4 teaspoon salt, for topping
Method
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
- In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
- Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips and toasted nuts.
- If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
- Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
- Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.