Best 2 Salty Sweet Butter Pecan Cookies Recipes
In the realm of delectable treats, few confections reign supreme like the irresistible salty sweet butter pecan cookies. Their perfect balance of flavors, combining the richness of butter and pecans with a touch of salt and sweetness, elevates them to a culinary masterpiece. Whether you are a seasoned baker seeking to expand your repertoire or a novice cook yearning for a delectable indulgence, embarking on the journey to create these delectable cookies promises an unforgettable experience. With careful preparation and a touch of culinary magic, you will soon find yourself immersed in the symphony of flavors that makes these cookies so extraordinary.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- Use good quality butter. This will make a big difference in the flavor of your cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before storing them. This will help the cookies keep their shape and flavor.
Conclusion:
These salty-sweet butter pecan cookies are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So what are you waiting for? Give this recipe a try today!
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