Salty-Sweet Butter Pecan Cookies

• 分量: 48 servings
• 調理時間: 18 minutes
• 総時間: 30 minutes

材料

1 1/3 cups (142g) pecan halves

2/3 cup (142g) light brown sugar, packed

2/3 cup (131g) granulated sugar

8 tablespoons (113g) unsalted butter

1/2 cup (92g) vegetable shortening

1/2 teaspoon table salt

1/2 teaspoon espresso powder

1 teaspoon baking soda

2 teaspoons King Arthur Pure Vanilla Extract

3/4 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 1/3 cups (227g) butterscotch chips

1/3 cup (67g) granulated sugar

1 to 1 1/4 teaspoons table salt, to taste*

手順

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 or the bowl of a stand mixer, 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.

Mix in the flour, then the chips and toasted nuts.

If you're going to refrigerate the dough, cover the bowl, and chill for about 4 to 5 hours; or overnight. How long you chill the dough will affect how much the cookies spread; see "tips," below for details.

Mix the 1/3 cup (67g) 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.

Bake the cookies for 10 to 12 minutes — 10 minutes for smaller cookies made from unrefrigerated dough, 12 for larger cookies whose dough has been refrigerated (and something in between for other iterations of size and refrigeration). Their edges will be chestnut brown and their tops a lighter golden brown. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.

栄養

• サービングサイズ: 1 cookie
• カロリー: 130
• 脂肪総量: 8g
• 飽和脂肪: 3g
• トランス脂肪: 0g
• コレステロール: 10mg
• ナトリウム: 120mg
• 炭水化物総量: 14g
• 食物繊維: 0g
• 糖質総量: 10g
• タンパク質: 1g