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.
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Muhammad Majid
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
Habeba shoieb
[email protected]These cookies are a bit too salty for my taste.
Nuur Farey
[email protected]I had trouble getting the cookies to spread out in the oven. They ended up being more like balls than cookies.
Fahimul Islam
[email protected]These cookies are a little too sweet for my taste, but they're still good.
Divya Raee
[email protected]I'm not usually a fan of salty sweet desserts, but these cookies are an exception. They're so good!
SK Abir Hassan
[email protected]These cookies are the perfect balance of salty and sweet. I love the crunch of the pecans and the chewiness of the cookie.
violet isiogu
[email protected]I've been baking these cookies for years and they're always a hit. Everyone loves them!
Rehan Bhatti
[email protected]These cookies are so easy to make, even my kids can help. We love making them together as a family.
Emmanuel Mbizi
[email protected]I love the salty sweet flavor of these cookies. They're the perfect combination of sweet and savory.
Gghs Gghsa
[email protected]These cookies are perfect for any occasion. I've made them for parties, potlucks, and even as gifts.
Wendy Thomas
[email protected]I've tried other salty sweet butter pecan cookie recipes before, but this one is by far the best. The cookies are so flavorful and addictive.
hamisi mhando
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Bayan Mohammed
[email protected]I added a little bit of chocolate chips to the batter and they were even better!
Miguel Carmona
[email protected]I followed the recipe exactly and the cookies turned out great. They were crispy on the outside and chewy on the inside.
Somie Someleze
[email protected]These cookies are delicious! The perfect balance of salty and sweet.
Samjhana Tamang Thapa Magar
[email protected]I've made these cookies several times now, and they're always a favorite. They're easy to make and always turn out perfectly.
Ihti Sham
[email protected]These cookies were a hit at my holiday party! I loved the combination of salty and sweet, and the pecans added a nice crunch.