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Sweet and Salty Butter Pecan Cookies Recipe

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This recipe for Sweet and Salty Butter Pecan Cookies is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 cups pecans
2/3 cup packed light brown sugar
2/3 cup granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1/2 tsp salt
1/2 tsp espresso powder
1 tsp baking soda
2 tsp vanilla extract
3/4 tsp butterscotch, butternut, or butter-rum flavor
1 tsp white or cider vinegar
1 large egg
2 cups all-purpose flour
1 cup Heath toffee bits

1/3 cup sugar mixed with 1 - 1 1/4 tsp salt for topping
Directions:
Directions:
Heat oven to 375º. Lightly grease or line with parchment two baking sheets.

Place pecans in a single layer in a sheet pan, and toast in the oven till they've darkened a bit and smell toasty, about 7 to 9 minutes.

In a large mixer bowl, combine sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.

Beat in the egg until smooth. Scrape bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

Mix in the flour, then the toffee bits and toasted nuts.

Form dough into 1 1/4" balls and roll in the sugar/salt mixture. Place on prepared baking sheets, leaving 2" between them.

Bake for 10 - 11 minutes. Edges will be chestnut brown and the tops a lighter golden brown. Let cool on pan until they've set enough to move without breaking.
Number Of Servings:
Number Of Servings:
4 - 5 dozen
Personal Notes:
Personal Notes:
These are awsome - especially if you're a sweet/salty fan like me!

(I used my Starbuck's hazelnut syrup instead of the flavor.)

If you refrigerate the dough, it will spread less. I've never tried it - never wanted to wait that long!

 

 

 

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