I’ve not made a whole lot of pecan cookies in my life other than these Pecan Sandies, so when I found out tomorrow is National Pecan Cookie Day, I thought it would be a good opportunity to try another yummy cookie recipe. I found this one from King Arthur for Salty-Sweet Butter Pecan Cookies. The cookie is loaded with pecans, butterscotch chips and rolled in a sugar and salt mixture.
I of course just HAD to mess with the recipe. I omitted the espresso and butterscotch chips and subbed in dark chocolate chips and dried cherries and then sandwiched them with marshmallow buttercream. I really, really liked my finished product but I can’t wait to try the original version below. Overall, this recipe makes one seriously delicious cookie.
Enjoy!
Salty-Sweet Butter Pecan Cookies
Ingredients
- 1⅓ cups pecan halves
- ⅔ cup light brown sugar, firmly packed
- ⅔ cup granulated sugar
- ½ cup butter
- ½ cup vegetable shortening
- ½ teaspoon salt
- ½ teaspoon espresso powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ¾ teaspoon butterscotch, vanilla-butternut, or butter-rum flavor
- 1 teaspoon vinegar, cider or white
- 1 large egg
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1⅓ cups butterscotch chips
- ⅓ cup granulated sugar mixed with 1 to 1¼ teaspoons salt, for topping*
- If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to ½ cup (3½ ounces) granulated sugar mixed with 1¾ to 2 teaspoons salt.
Instructions
- 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 3½ to 4 hours will spread moderately; chilled overnight, it will spread much less.
- Mix the ⅓ cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1½" 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 1¼" 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.
Notes
Makes about 3-4 dozen cookies.
There are a few of options once you have the dough made. If you bake the cookies right away, you'll have a flatter, lighter-colored cookie. Refrigerate it for 4 to 5 hours, the cookies will be flat, but not "puddle-y." Chill overnight, and the dough dries out, with some of the starch in the flour turning to sugar. The cookies will be darker, more "caramel-y," and won't spread nearly as much.
These cookies are a good candidate for the "tablespoon vs. teaspoon" scoop choice. A tablespoon cookie scoop (actually 4 level measuring teaspoons) will yield big, 3" cookies; a teaspoon scoop (1¾ level measuring teaspoons) will make smaller (2¼") cookies.
Also, the sugar-salt coating can be made more or less assertive, your choice. Use the lesser amount of salt for a less adventuresome audience; the greater amount for those who love the salty/sweet experience. It's easy to make some of both; just divide the dough in half, and make the coating both ways, rolling half the cookies in the saltier coating, half in the milder.
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