MENU
 
 
 
 

  • Salty-Sweet Butterscotch, Espresso, Pecan Cookies

    1 vote
    Salty-Sweet Butterscotch, Espresso, Pecan Cookies
    Prep time:
    Cook time:
     
    by David E.
    6 recipes
    		 >

    Ingredients

    • Ingredients 2 cups all-purpose flour - Cover and set flour aside.
    • 1/2 cup (1 stick) (4 ounces) (8 Tablespoons) butter, unsalted, room temperature
    • 1/2 cup (1/2 stick) (4 ounces) vegetable shortening (Crisco)
    • 2/3 cup light brown sugar, firmly packed
    • 2/3 cup white (granulated) sugar
    • 1 Tablespoon corn starch
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon instant espresso coffee (Medaglia D'Oro)
    • 1/2 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon vinegar, cider or white
    • 3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor
    • 1 large egg
    • 1-1/3 cups pecan halves, fine chopped
    • 1-1/3 cups butterscotch chips
    • Coating Recipe
    • 1/3 cup white (granulated) sugar.
    • 1-1/4 teaspoons salt.
    • In a medium-small bowl, mix the sugar and salt together. Set sugar-salt mixture aside.

    Directions

    1. Preheat the oven to 375 F.
    2. Line cookie sheets with parchment paper. Set aside.
    3. In a large bowl, at medium-high speed, combine butter, shortening, both sugars, corn starch, baking powder, baking soda, espresso powder, salt, vanilla, vinegar, flavoring, and beating until smooth and creamy. 2-3 minutes.
    4. Add in the egg, and beating until smooth.
    5. Scrape the sides and bottom of the bowl with a spatula to make sure everything is thoroughly combined, then run the mixer for a couple of seconds.
    6. At low speed, beat in the flour until just mixed. (If the dough is sticky add in 1 Tablespoon of flour, one at a time, until proper mixture is reached, but no more than 4 Tablespoons (1/4 cup).
    7. Mix in the chopped pecans.
    8. Using a large spoon or spatula, Mix or fold in the butterscotch chips.
    9. Using a flatware teaspoon, scoop dough and roll into 1 inch balls. (.50 ounce)
    10. Roll balls in the sugar-salt mixture.
    11. Place balls on the prepared cookie sheets, 2 inches apart. Do Not Flatten.
    12. Bake the cookies for 6 to 7 minutes.
    13. (For even baking, rotate cookie sheet halfway through the baking cycle.)
    14. Their edges will be chestnut brown and their tops a lighter golden brown.
    15. Remove from oven, and cool on the sheets for 2 to 3 minutes.
    16. Move, on parchment paper, to wire racks for final cooling.
    17. Makes 7 dozen (84) 2 inch cookies.
    18. (If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight.
    19. Cookie dough refrigerated for 4 to 5 hours will spread moderately; chilled overnight, it will spread much less.)
    20. (Dough that's been refrigerated, add 30 seconds to 1 minute to baking times.)

    Similar Recipes

    Leave a review or comment