Best 2 Salty Sweet Butter Pecan Cookies Recipes
**Indulge in a Symphony of Salty and Sweet: Explore the Delectable World of Butter Pecan Cookies**
In the realm of culinary delights, few treats can match the irresistible allure of butter pecan cookies. These delectable morsels, characterized by their perfect balance of salty and sweet flavors, are a symphony of taste and texture that will tantalize your palate. Our collection of butter pecan cookie recipes offers a journey through a world of culinary artistry, with each recipe adding a unique twist to this classic confection. From the classic Southern-style butter pecan cookies, bursting with pecan pieces and a hint of vanilla, to the sophisticated salted caramel butter pecan cookies, featuring a luscious caramel filling, our recipes cater to every taste and preference. Whether you prefer a chewy cookie with a gooey center or a crispy treat with a satisfying crunch, our recipes will guide you towards creating the perfect butter pecan cookie that will become a cherished favorite in your kitchen.
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.
SALTY-SWEET BUTTER PECAN COOKIES
Steps:
- 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 till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside. 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 till 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) 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. 7) Mix the 1/3 cup 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; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough. 8) 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. Yield: about 4 dozen 3" cookies, or 7 dozen 2 1/4" cookies.
Tips:
- Use high-quality butter and pecans for the best flavor.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Bake the cookies until they are just set around the edges, but still soft in the center.
- Allow the cookies to cool completely before storing them in an airtight container.
Conclusion:
These salty-sweet butter pecan cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their buttery flavor, crunchy pecans, and hint of salt, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try!
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