Butter Pecan Cookies

 Butter Pecan Cookies

 

Ingredients

Dough

• 1 cup (142g) pecan halves
• 2/3 cup (142g) light brown sugar, packed
• 2/3 cup (131g) granulated sugar
• 8 tablespoons (113g) unsalted butter
• 1/2 cup (92g) vegetable shortening
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 3/4 teaspoon butterscotch flavor
• 1 teaspoon cider vinegar
• 1 large egg
• 2 cups (240g)  All-Purpose Flour

Topping

• 1/3 cup (67g) granulated sugar
• 1/4 teaspoons salt, to taste

Instructions

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. Place the pecans in a single layer in a pan, and toast until they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside to cool, then chop coarsely.
3. In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
4. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
5. Mix in the flour, then the chips and toasted nuts.
6. Chill for about 4 to 5 hours; or overnight.
7. Mix the 1/3 cup (67g) sugar and salt for the coating, and put it in a bowl. 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.
8. Bake the cookies for 7-10 minutes. Do not overbake.

King Arthur