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Tuesday, April 5, 2011

Butterscotch Pecan Sandies

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One weekend I piqued Ryan's interest when I mentioned these cookies. I then decided to make the mocha chocolate chip cookies instead and he was a little disappointed. With a promise to make them soon, I made good on my promise a few weeks ago. When making them, I started to get worried that they would lack that signature shortbread taste that pecan sandies are known for. Each batch that I removed from the oven came out looking very light-colored and fairly soft and fragile.

After letting the cookies cool, I sampled one and discovered they were exactly what they should be--rich, buttery, and with a subtle crunch. The butterscotch/pecan combination is fabulous; I already think butterscotch is an under-appreciated flavor and when paired with pecans...WHOA!

Butterscotch Pecan Sandies
from Baked Perfection
*Yields approximately 5 dozen cookies

-3 cups all-purpose flour
-1/2 tsp baking soda
-1 1/3 cups unsalted butter, softened
-1 cup sugar
-1 tsp salt
-1 tsp vanilla
-1 large egg
-3/4 cup chopped pecans
-2 cups butterscotch chips

1. Preheat oven to 375F. Line baking sheets with parchment paper (this wasn't included in the original recipe, but I love that parchment paper makes cookie-making so much easier!).
2. In a small bowl, mix flour and baking soda. Set aside.
3. In a large mixing bowl, beat butter, sugar, salt, and vanilla until light and creamy. Beat in egg until fluffy. With mixer speed on low, add flour one cup at a time, mixing just until combined. Stir in pecans and butterscotch chips.
4. Using a small cookie scoop, drop spoonfuls of dough onto prepared baking sheets, with 2 inches between each cookie. With your hand or the bottom of a glass dipped in flour, flatten balls to approximately 1/4-inch height. Bake for 8-10 minutes until edges are lightly brown and middles are pale (my edges hardly got brown after 10 minutes).
5. Transfer cookies to wire rack to cool completely. Store in air tight container.