Salty-Sweet Butter Pecan Cookies (Day 2)

It’s Fri-Yay! IDK about you, but it’s been a long week. Wrangling fifth-graders at work. Keeping up with Son B’s semester projects and upcoming finals. Writing a final research proposal for a Masters class. Fishing mice out from under the washer for the Flabby Tabby… And Son A threw us a curveball for good measure. He’s moving to AZ just before Christmas!

At the end of October, Son A virtually graduated from the Tennessee College of Applied Technology as an aircraft mechanic with A & P certifications. All from the comfort of the recliner! (“Airframe” and “power plant” = a plane’s framework and engine systems.) As a graduate of a hands-on program during pandemic virtual learning, The Hubby and I are so glad to see Son A spreading his wings and putting this certification to work.

Pushing this chick out of the nest is necessary, but it sure tugs at this Mama Buzzard’s heart-feathers! Which is why Day 2’s cookie is so fitting…the Salty-Sweet Butter Pecan Cookie. This drop cookie is a perfect balance of salty and sweet, chewy and crunchy, and buttery! Copious amounts of toasted pecans and butter coupled with butterscotch cookies are fitting. But the addition of white vinegar and espresso powder are surprising twists to give this rich cookie a bit of a bite. Espresso powder can be found in the coffee/tea aisle of your favorite mega-mart. Instant espresso works in a pinch, as does instant coffee powder. If you opt to use instant coffee powder, substitute about 3/4 tsp. to 1 tsp. instant coffee powder in the recipe.

Day 3 features a cookie version of a classic Southern dessert…the Red-Velvet Cookie! See you soon!

Salty-Sweet Butter Pecan Cookies (Day 2)

Print Recipe

Buttered pecan with a perfect balance of salty and sweet, and chewy and crunchy!  Adapted from King Arthur Flour.

• Author: Erin Thomas
• Prep Time: 15 Minutes + 4 Hour Chill TIme
• Cook Time: 15 Minutes
• Total Time: 0 hours
• Yield: 18–24 Large Cookies 1x

Ingredients

Scale 1x2x3x

1–1/3 cups pecan halves, rough chopped

2/3 cup brown sugar, packed

2/3 cup granulated sugar

8 tbsp. unsalted butter, at room temperature

1/2 cup vegetable shortening

1/2 tsp. salt (table, kosher or sea)

1/2 tsp. espresso powder

1 tsp. baking soda

2 tsp. vanilla

1 tsp. white vinegar

1 large egg, at room temperature

2 cups all-purpose flour

1–1/3 cup butterscotch baking chips

1/3 cup granulated sugar + 1-1/4 tsp salt (table, kosher or sea)* 

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Instructions

Preheat oven to 375 degrees F.  Line 2 to 3 baking sheets with parchment paper.  Set aside. 

Place the chopped pecans in a single layer on a baking sheet.  Toast in oven for 5 to 7 minutes or until slightly toasty brown.  Remove pecans from oven and allow to cool completely.

Using a standing or hand-held mixer in a large bowl, combine brown sugar, granulated sugar, butter, shortening, salt, espresso powder, baking soda, vanilla, and vinegar. Cream until light and fluffy.  Beat in egg until mixture is smooth. 

Mix in flour until barely combined, then stir in butterscotch chips and toasted pecans.  Cover dough with plastic wrap and refrigerate for at least 4 hours.  (Overnight is best.)  Unchilled cookie dough will spread considerably when baked. 

Combine the 1/3 cup sugar and 1-1/4 tsp. salt in a gallon-sized zip-top bag or in a bowl.  Using a large spoon or an ice-cream scoop, portion and roll chilled dough into large walnut sized balls.  Roll in sugar/salt mixture and place about 2-inches apart on prepared baking sheets.  Bake for 12-15 minutes, or until the edges and tops are golden brown.  Remove from oven and allow cookies to cool on the pan until set.  Store in a tightly sealed container for up to 5 days. 

Notes

*Place in a zip=top gallon bag to roll cookie dough balls in.