SALTY-SWEET BUTTER PECAN COOKIES
OMG delicious! Addictive! The salty-sweet with the pecans and butterscotch is just the best! Found it on the King Arthur Flour site. The recipe noted - "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." Nice tips at the site too (like chilling versus not chilling dough & more or less salt) - http://www.kingarthurflour.com/recipes/salty-sweet-butter-pecan-cookies-recipe . Adding to my recipes so as to never ever lose this one! UPDATE - made these for Christmas platters - OMG, they are soo good -crunchy, sweet, salty & pecan toasty! We got 111 cookies from this batch having made them teaspoon-sized - perfect for Christmas platters. Will stick with the 1/2 teaspoon of butter-nut flavor we wimpily opted to use - it was perfect for our tastes.
Provided by Busters friend
Categories Dessert
Time 44m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- 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.
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Victoria Duenas
[email protected]I highly recommend these cookies! They're delicious and easy to make.
Sheri Simms
[email protected]I've made these cookies several times now and they're always a hit! They're the perfect cookie for any occasion.
Levi Windsor
[email protected]These cookies are so addictive! I can't stop eating them.
Titilope Tokunbo
[email protected]I love the combination of salty and sweet in these cookies. They're the perfect balance of flavors.
Cathal Boland
[email protected]These cookies are the perfect treat for a party or a potluck.
Oshim Sheikh
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
Angelica H
[email protected]These cookies are so easy to make! I love that I can just throw all the ingredients in a bowl and mix them together.
Ann Ndisho
[email protected]I followed the recipe exactly and the cookies turned out perfect! They were the perfect balance of salty and sweet.
J Buckley
[email protected]These cookies were a bit too salty for my taste, but they were still good.
Juel khan
[email protected]I had some trouble getting the cookies to spread out in the oven. They ended up being a bit thick, but they still tasted good.
Kgothatso Mabunda
[email protected]These cookies were a bit too sweet for my taste, but they were still good.
Capalot Gamer
[email protected]I'm not a big fan of pecans, but these cookies were still really good. The salty-sweet flavor combination is perfect.
Muhammad Javed Siddqui
[email protected]These cookies were easy to make and turned out great! I used dark chocolate chips instead of pecans and they were still delicious.
Mdanuwar husen
[email protected]I made these cookies for a party and they were a huge success! Everyone loved them.
Brianna Salas
[email protected]These cookies were a hit! They were the perfect combination of salty and sweet, and the pecans added a nice crunch. I will definitely be making these again.