Recipe of Today: Butter Pecan Cookies (Salty-Sweet Flavor)

Ingredients:

Dough

• 1 ⅓ cups pecan halves
• ⅔ cup light brown sugar
• ⅔ cup granulated sugar
• 8 tbsps unsalted butter
• ½ cup vegetable shortening
• ½ tsp salt
• ½ tsp espresso powder
• 1 tsp baking soda
• 2 tsps pure vanilla extract
• ¾ tsp butterscotch flavor
• 1 tsp cider/white vinegar
• 1 large egg
• 2 cups all-purpose flour
• 1 ⅓ cups butterscotch chips

Topping

• ⅓ cup granulated sugar
• 1 tsp salt

Instructions:

• Preheat oven to 375°F. Lightly grease two baking sheets (or line with parchment paper). Place pecans in a single layer in the skillet and bake until they are slightly dark and smell like toast, about 8 to 9 minutes. Set them aside to cool, then roughly chop.

• In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine sugar, butter, shortening, salt, espresso powder, baking soda, vanilla, essence and vinegar and whisk until smooth and creamy. Add egg to this mixture and beat again until smooth and fully incorporated. Mix in the flour, then the chips and toasted nuts.

• Mix ⅓ cup sugar and salt for coating and place in a bowl. Use a spoon, scoop 1 ½ inches balls of dough into sugar/salt mixture, rolling to spread. Then transfer to the prepared baking sheet, leaving 2 inches between them; they will spread a lot. Or use a teaspoon cookie scoop to scoop out 1 ¼ inches balls of dough.

• Bake the cookies for 10 to 12 minutes. They are chestnut brown around the edges and light golden brown on top. Take them out of the oven and let cool on the pan until they are set enough to move without breaking. Repeat with the remaining dough.

• Store packaged cookies at room temperature for up to 5 days; freeze for longer. Enjoy!

Happy National Pecan Cookie Day!