Best Salty Sweet Butter Pecan Cookies Recipes
SALTY-SWEET BUTTER PECAN COOKIES
OMG delicious! Addictive! The salty-sweet with the pecans and butterscotch is just the best! Found it on the King Arthur Flour site. The recipe noted - "If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt." Nice tips at the site too (like chilling versus not chilling dough & more or less salt) - http://www.kingarthurflour.com/recipes/salty-sweet-butter-pecan-cookies-recipe . Adding to my recipes so as to never ever lose this one! UPDATE - made these for Christmas platters - OMG, they are soo good -crunchy, sweet, salty & pecan toasty! We got 111 cookies from this batch having made them teaspoon-sized - perfect for Christmas platters. Will stick with the 1/2 teaspoon of butter-nut flavor we wimpily opted to use - it was perfect for our tastes.
Provided by Busters friend
Categories Dessert
Time 44m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
- In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
- Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips and toasted nuts.
- 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 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
- Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
- Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
SALTY-SWEET BUTTER PECAN COOKIES
Steps:
- 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 2) Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside. 3) In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy. 4) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. 5) Mix in the flour, then the chips and toasted nuts. 6) 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 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less. 7) Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough. 8) Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough. Yield: about 4 dozen 3" cookies, or 7 dozen 2 1/4" cookies.
SALTY-SWEET BUTTER PECAN COOKIES
Salt and sugar go together like coffee and cream - each brings the other to new heights. These butterscotch cookies are heavily laced with toasted pecans and butterscotch chips. Love salty/sweet? They're rolled in a mixture of sugar and salt before baking, which gives them over-the-top flavor. There are a few of options once you have the dough made. If you bake the cookies right away, you'll have a flatter, lighter-colored cookie. Refrigerate it for 4 to 5 hours, the cookies will be flat, but not "puddle-y." Chill overnight, and the dough dries out, with some of the starch in the flour turning to sugar. The cookies will be darker, more "caramel-y," and won't spread nearly as much. Also, these cookies are a good candidate for the "tablespoon vs. teaspoon" scoop choice. A tablespoon cookie scoop (actually 4 level measuring teaspoons) will yield big, 3" cookies; a teaspoon scoop (1 3/4 level measuring teaspoons) will make smaller (2 1/4") cookies.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat the oven to 375F. Lightly grease (or line with parchment) two baking sheets.2) Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.3) In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.4) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. 5) Mix in the flour, then the chips and toasted nuts.6) 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 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less. 7) Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.8) Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.Yield: about 4 dozen 3" cookies, or 7 dozen 2 1/4" cookies.
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