Salty-Sweet Butter Pecan Cookies

kingarthurbaking.com

Lisa

Dough

1 ⅓ cups (142g) pecan halves

⅔ cup (142g) light brown sugar, packed

⅔ cup (131g) granulated sugar

8 tablespoons (113g) unsalted butter

½ cup (92g) vegetable shortening

½ teaspoon table salt

½ teaspoon espresso powder

1 teaspoon baking soda

2 teaspoons King Arthur Pure Vanilla Extract

¾ teaspoon butterscotch flavor, vanilla-butternut flavor, or butter-rum flavor, optional

1 teaspoon cider vinegar or white vinegar

1 large egg

2 cups (240g) King Arthur Unbleached All-Purpose Flour

1 ⅓ cups (227g) butterscotch chips

Topping

⅓ cup (67g) granulated sugar

1 to 1 ¼ teaspoons table salt, to taste*

note: If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to ½ cup (99g) granulated sugar mixed with 1 ¾ to 2 teaspoons salt.

Directions at kingarthurbaking.com

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