Sweet-Salty Butter Pecan Cookies

These cookies have been called amazing, addictive, evil and delicious.

And that was just by my normally reserved, quiet husband.

Every time I share them with people I always get requests for the recipe (which is not too often because my husband gives me sad looks when I try to bring them out of the house) and I've even had recipe requests from people who have only heard secondhand how addictive they are. 
They are the perfect mix of sweet and salty, making you want another cookie the instant you are finish the previous one. The outer coating of sugar with a touch of salt not only makes them pretty, but balances out the buttery sweet cookie chock full of pecans and butterscotch chips. Even if you don't normally like nuts in cookies, (like me) give these a try. In our house they rival the chocolate chip cookie and s'mores cookie as our all-time favorites.
And we love our cookies.

Sweet-Salty Butter Pecan Cookies

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 teaspoon baking soda
2 teaspoons vanilla extract
3/4 teaspoon rum extact
1 teaspoon vinegar, cider or white
1 large egg
2 cups 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.

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, baking soda, vanilla, rum extract, and vinegar, beating until smooth and creamy.
4. Beat in the egg, again beating till smooth. Mix in the flour, then the chips and toasted nuts.
5. 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.
6. Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. 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.
7. 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. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. 
Yield: about 4 dozen cookies
Recipe Source: www.kingarthurflour.com

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