This is a print preview of "Salty-Sweet Butterscotch, Espresso, Pecan Cookies" recipe.

Salty-Sweet Butterscotch, Espresso, Pecan Cookies Recipe
by David E.

Salty-Sweet Butterscotch, Espresso, Pecan Cookies
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 1

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.)