Butter Pecan

pecancookiesIngredients

1 1/3 cups pecan halves
2/3 cup brown sugar
2/3 cup sugar
1/2 cup butter
1/2 cup shortening
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. instant coffee (dissolved into 2 tsp. vanilla)
1/4 tsp. butter flavor
1/2 tsp. caramel flavor
1 tsp. vinegar
1 egg
2 cups flour
1 bag butterscotch chips
1/2 cup sugar mixed with 1 1/2 tsp. salt

Preheat oven to 375 degrees F.  Lightly grease a baking sheet.  Place pecans in a single layer in a pan and toast 8-9 minutes.  Set aside.

In a large bowl, thoroughly cream the sugars, butter, shortening, salt, soda, vanilla-coffee mixture, flavors and vinegar.  Beat in the egg, beating until smooth.  Mix in the flour, chips and toasted pecans (I broke the halves into smaller pieces).  Chill the dough for 1/2 hour.  Shape dough into 1 1/4 inch balls and dip in sugar-salt mixture.  Bake 10-12 minutes.  Cool on the pan until they’ve set before removing them to a wire rack to cool completely.

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