You will definitely need to put a lock on that cookie jar after you make these, either that or wear your stretchy pants! Some of my favorite flavors are in this cookie – pecans, coffee, vanilla and of course a finishing salt for the final touch. These are salted Toffee, Pecan biscuits. An adapted recipe from the wonderful folks at King Arthur.

I was never a big fan of shortening in recipes. I always found it left a fatty taste in my mouth after eating the baked product, so I rarely used it in my baking. I had a revelation though when I did my “Italy/India” classes with Maria. One of her many contributions to the menu were these amazing lemon cookies (which I will blog shortly – with her permission) which she had learned to make – from her nonna of course, as a child. They were always made with shortening. After hearing my feedback on shortening, she graciously switched her recipe to butter. But in one class, we did an experiment and made two batches of cookies – one with shortening and the other with butter. Our guests that evening (about 30 people – good size for a random taste test) got one of each and were not told which was which. The verdict was out – and it was split with almost equal results.

Butter gave a richer mouthfeel, but of course, shortening made for a lighter cookie. And no, whether psychological or not, it didn’t leave an after taste in my mouth – maybe I’d grown up, or maybe just her brilliant baking! So, I am now on the shortening bandwagon. Oh I will always go to butter if a recipe calls for it, but I won’t switch the shortening out of future recipes. That’s why I picked this one. It has shortening and butter.

This cookie is packed with pecans and toffee, with a hint of espresso in the bite. Salt ties everything together in a great supporting role. I did use my various seasoning salts – Mediterranean Black Sea Salt – large and chunky, Sicilian Trapani Salt – crumbly and Himalayan Pink Salt (and of course Kosher salt). You don’t need all of these or any of these, just a nice flaky salt will do. Once the ball is formed, dip it into the salt – not too much please! One more thing – don’t leave out the vinegar, it complements beautifully the fat!

So order a locked cookie jar from your favorite outlet and make these cookies! Wash your hands, wear a mask or two, please consider getting vaccinated – we need to return to some sense of normalcy, socialize within your household and above all – be safe. As always – enjoy

Ingredients
1 1/3 cups (142g) pecan halves
2/3 cup (142g) light brown sugar, packed
2/3 cup (131g) granulated sugar – I used citrus sugar
8 tablespoons (113g) butter
1/2 cup (92g) vegetable shortening
1/2 tsp salt
1 tsp espresso powder
1 tsp baking soda
2 tsps vanilla extract
1 tsp apple cider vinegar
1 large egg
2 cups (241g) all-purpose flour
200g pkg toffee chips

Instructions
Toast the pecans in a dry pan until fragrant, transfer to a cutting board, let them cool before roughly chopping into pieces – set aside
In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, extract and vinegar – beat until smooth and creamy
Add the egg and beat until smooth – scrape down the bowl making sure everything is combined
Mix in the flour, then the toffee pieces and toasted pecans
If you’re going to refrigerate the dough (and we – King Arthur and I, recommend this) cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 4 to 5 hours will spread moderately; chilled overnight, it will spread much less
When ready to bake, preheat the oven to 375f, line 2 baking trays with parchment – set aside
Using a 1 ½” scoop (purple handle),  portion the dough onto the cookie sheets until all the dough is used
If using various kinds of salt – put small portions onto a plate and lightly dip the balls in the salt – or you could also sprinkle the salt lightly on top but tamp down to ensure it sticks to the dough
Bake the cookies for 10 to 12 minutes — 10 minutes for smaller cookies made from unrefrigerated dough, 12 for larger cookies whose dough has been refrigerated (and something in between for other iterations of size and refrigeration)
You will not be able to move the cookies off the tray when they are hot, they must cool down before transferring to a wire rack – their edges will be browned and their tops a lighter golden brown
Place in a locked cookie jar where only you know where the key is – enjoy!

Suggestions and/or changes
Use all butter if you like
Freeze some of the dough balls in an airtight container for later – this quantity yields about 40 cookies
Change up the toppings to your favorite – this would be amazing with shredded coconut