Butter Pecan Cookies !

 Here is a wonderful resipe for a Salty Sweet Butter Pecan Cookie:  

     1 1/3 c. pecans
        2/3 c. light brown sugar
        2/3 c. granulated sugar
        1/2 c. butter   ( brown the butter over med. heat then cool )
        1/2 c. shortning
        1/2 tsp. of expresso powder ( mainly for carmel color )
        1 tsp. of baking soda
        1 1/2 tsp. of salt
        2 tsp. of vanilla extract
        1 tsp. of vinegar
        1 lg. egg
        2 c. of unbleached all purpose flour
        1 1/3 c. butterscotch chips
        1/3 c. white sugar plus 1 tsp. of salt, for topping


Preheat oven to 375 degrees.  Line baking sheet with parchment paper.  Toast pecans in
oven 8 or 9 min.  Set aside to cool. 
In a lg. bowl combine: sugars, butter, shortening, salt espresso pwd.
baking soda, vanilla, vinegar beating untill smooth and creamy.
Add egg beat again, till thoroughly combined.
Mix in flour, then chips, and tosted nuts.
Refridgerate for a couple of hours, so cookies don't puddle out when baking. (can be chilled overnight).
Mix 1/3 c. sugar and salt in sm. bowl.
Scoop out 1 1/2 in. balls, roll in sugar/salt mixture.
Bake for 10-11 min.
Makes 4 doz. 3" cookies.