1 1/3 cup quartered pecans, roasted and cooled
2/3 cup brown sugar
2/3 cup granulated sugar
1/2 cup butter
1/2 cup shortening
1/2 tsp salt
1/2 tsp espresso powder
1 tsp baking soda
2 tsp vanilla extract
1 tsp rum extract
1 tsp white vinegar
240 grams (2 cups) all purpose flour
1 1/3 cups butterscotch chips
coarse decorating sugar, coarse sea salt
Preheat oven to 350 degrees
Line cookie sheet with parchment paper
In mixing bowl, cream together sugars, butter, shortening, salt, espresso powder, baking soda, vanilla and rum extracts and vinegar until light and fluffy. Beat in egg.
Mix in flour, chips and nuts.
Refrigerate dough until chilled throughout.
Scoop and ball cookies and roll in granulated sugar.
Place cookies on cookie sheet with at least 2" between. Make depression in center of ball and place several granules of coarse sugar and salt in depression.
Bake 10 - 12 minutes until golden brown. Cool on pan for 5 minutes and then transfer to rack to cool completely.