Salty-Sweet Butter Pecan Cookies

Salty-Sweet Butter Pecan Cookies

Ingredients:

1 1/3 cups (142g) pecan halves
2/3 cup (142g) light brown sugar, packed
2/3 cup (131g) granulated sugar
8 tablespoons (113g) butter
1/2 cup (92g) vegetable shortening
1/2 teaspoon salt
1/2 teaspoon espresso powder
1 teaspoon baking soda
2 teaspoons vanilla extract
3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor, optional
1 teaspoon vinegar, cider or white
1 large egg
2 cups (241g) All-Purpose Flour
1 1/3 cups (227g) butterscotch chips
1/3 cup (67g) granulated sugar, mixed with 1 to 1 1/4 teaspoons salt, for topping*

*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.

Directions:
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 until they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside to cool, then chop coarsely.

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 until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.