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Sweet & Salty Pecan Butterscotch Cookies

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Sweet and Salty Pecan Butterscotch Cookies

Sugar and salt bring each other to new heights in these butterscotch cookies that are laced with toasted pecans and butterscotch chips. They're rolled in a mixture of sugar and salt before baking, which gives them a flavour that's over-the-top.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Biscuits and Cookies
Cuisine: Modern Australian
Special Occasion: Pecan Cookie Day
Servings: 48 cookies
Calories: 125kcal
Author: The Cook

Equipment

  • 2 Baking Paper-lined Oven Trays
  • Large Bowl

Ingredients

  • 1⅓ cups pecan halves
  • cup light brown sugar, firmly packed
  • cup white sugar
  • ½ cup butter
  • ½ cup vegetable shortening
  • ½ teaspoon salt
  • ¾ teaspoon espresso coffee granules
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • ¾ teaspoon butterscotch essence, (see Note 2)
  • 1 teaspoon white vinegar
  • 1 large egg
  • 2 cups unbleached plain flour
  • 1⅓ cups butterscotch chips
  • cup caster sugar, mixed with 1 - 1¼ teaspoons salt, for topping (see Note 3)
  • teaspoons salt

Instructions

  • Preheat the oven to 190°C//170°C fan-forced . (375°F ; Gas Mark 5). Lightly grease (or line with baking paper) two baking sheets.
  • Place the pecans in a single layer in a pan, and toast until they've darkened a bit and smell toasty, about 8 - 9 minutes. Set aside to cool, then chop coarsely.
  • In a large bowl, combine the brown and white sugars, butter, vegetable shortening, salt, espresso granules, baking soda, vanilla essence, butterscotch essence, and vinegar, beating until smooth and creamy.
  • Beat in the egg, again beating until 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 4½ hours; or overnight. Cookie dough refrigerated for 3½ - 4 hours will spread moderately; chilled overnight it will spread much less.
  • Mix the ⅓ cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 4cm (1½") balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 5cm (2") between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 3cm (1") balls of dough.
  • Bake the cookies for 11 - 12 minutes ; 11 minutes for smaller cookies, 12 minutes 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.
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Notes

  1. If you're making smaller teaspoon-sized cookies, increase the coating to ½ cup sugar mixed with 1¾ - 2 teaspoons salt.
  2. Butterscotch essence can be difficult to obtain locally so try online merchants such as Baking Pleasures
  3. The sugar-salt coating can be made more or less assertive, your choice. Use the lesser amount of salt for a less adventuresome audience; the greater amount for those who love the salty/sweet experience. It's easy to make some of both; just divide the dough in half, and make the coating both ways, rolling half the cookies in the saltier coating, half in the milder.

Nutrition

Serving: 1cookie | Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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