Cookie of the Month: April 2024

“Butter Pecan is a flavor that reminds me of my earlier years. This recipe has been a great find for me; now, I get to share it with all of you!” - Bruce McIntosh

Butter Pecan Sandies Recipe (Gluten-Free)

Bruce McIntosh, Executive Chef at The Country Club of Asheville

Ingredients:

• 1 1/3 cups pecan halves

• 2/3 cup light brown sugar, packed

• 2/3 cup granulated sugar

• 8 tablespoons unsalted butter

• 1/2 cup vegetable shortening

• 1/2 teaspoon table salt

• 1 teaspoon baking soda

• 2 teaspoons Pure Vanilla Extract

• 3/4 teaspoon butter-rum flavor

• 1 teaspoon cider vinegar or white vinegar

• 1 large egg

• 2 cups King Arthur Gluten-Free Measure for Measure Flour

• 1 1/3 cups butterscotch chips

• 1/3 cup granulated sugar, mixed with 1 to 1 1/4 teaspoons salt, for topping*

Directions:

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 bake until they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside to cool, then chop coarsely.

3. In a large bowl, combine the sugars, butter, shortening, salt, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.

4. 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.

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 11 to 13 minutes — 11 minutes for smaller cookies, 13 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 until they're set enough to move without breaking. Repeat with the remaining dough.

9. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.