Salty Caramel Pecan Cookies
Miz Helen's Kitchen
Ingredients
About 6 dozen cookies
1-1/2 cups pecan halves
2/3 cups brown sugar
2/3 cups white granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 egg
2 cups all purpose flour
1-1/2 cups Sea Salt Caramel Baking Chips
For The Topping
1 cup sugar
1 teaspoon salt
Directions
Place the pecans in a large heavy skillet and on medium heat stir the pecans in the skillet until they are toasted, then remove them and set aside.
In a large mixing bowl combine the sugars, butter shortening, salt,baking soda, vanilla and vinegar. Beat this mixture until completely creamy.
Beat in the egg, then add the flour 1/2 cup at a time, mixing between additions.
Stir in the caramel chips and toasted pecans.
In a medium mixing bowl, mix the sugar and salt for the topping.
Using a 1-1/2 inch cookie ball, drop each ball into the sugar and salt mixture and cover all over.
Place the covered dough ball on a lightly oiled cookie sheet of you can use parchment paper on the cookie sheet.
Bake for 10 to 12 minutes at 375 degrees
Move the cookies to a cooling rack.
Enjoy!