recipe
Sep
23
2010

Thoughtful Thursday ~ Road Trip & Happy Autumn Equinox!

Packing is on my mind this morning.  Jerry and I leave at noon or thereabouts.  He has a school he has to attend tomorrow and I am riding shotgun.  I haven’t packed but it is just overnight and I will spend tomorrow in Hobby Lobby and Michaels so really I just need some money!

I have been busy as a bee since Jerry got home so I haven’t had much time to write.  The “knock your socks” off giveaway is coming together so …
Patience Grasshopper!  You are gonna LOVE IT!

I absolutely LOVE this time of year.  Days are shorter, and cooler, the sky is bluer.  And my tummy turns to Autumn foods!  Here is a recipe I found yesterday at KingArthurFlour – I am going to give them a try this weekend when I get back.  I know it’s not really recipe day but I have to get moving but I wanted to share this.

Salty Sweet Butter Pecan Cookies (OH MY!)


  • 1 1/3 cups pecan halves
  • 2/3 cup light brown sugar, firmly packed
  • 2/3 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup 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
  • 1 teaspoon vinegar, cider or white
  • 1 large egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/3 cups butterscotch chips
  • 1/3 cup 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.

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.

Enjoy!

Have a great Thursday!  See you guys tomorrow morning!  Foodie Friday you know!


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Connie

Enjoy your little road trip! And these cookies look delicious.

Victoria

Those cookies look like they would be right up hubby’s alley. Thanks for sharing. Have fun shopping.