Salty-Sweet Butterscotch, Espresso, Pecan Cookies
- 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.
- Preheat the oven to 375 F.
- Line cookie sheets with parchment paper. Set aside.
- 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.
- Add in the egg, and beating until smooth.
- 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.
- 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).
- Mix in the chopped pecans.
- Using a large spoon or spatula, Mix or fold in the butterscotch chips.
- Using a flatware teaspoon, scoop dough and roll into 1 inch balls. (.50 ounce)
- Roll balls in the sugar-salt mixture.
- Place balls on the prepared cookie sheets, 2 inches apart. Do Not Flatten.
- Bake the cookies for 6 to 7 minutes.
- (For even baking, rotate cookie sheet halfway through the baking cycle.)
- Their edges will be chestnut brown and their tops a lighter golden brown.
- Remove from oven, and cool on the sheets for 2 to 3 minutes.
- Move, on parchment paper, to wire racks for final cooling.
- Makes 7 dozen (84) 2 inch cookies.
- (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 4 to 5 hours will spread moderately; chilled overnight, it will spread much less.)
- (Dough that's been refrigerated, add 30 seconds to 1 minute to baking times.)
Leave a review or comment