This cookie by Catherine Wilkinson of Dewey, Arizona won the Christmas Cookie Swap on The Chew. It's always fun to try new recipes and this one is certainly interesting...butterscotch, pine nuts, and salt AND pepper.
Salt & Pepper Butterscotch Pine Nut Cookies (makes 3 dozen)
2 cups flour
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1 tsp baking soda
1/4 tsp table salt
1 cup (2 sticks) + 1 T unsalted butter, softened
3/4 cups white sugar
3/4 cups brown sugar, packed
1 tsp vanilla
2 large eggs
1 (11 oz) bag butterscotch morsels
1 (2.25 oz) bag pine nuts
1 T flakey sea salt
1 1/2 t cracked black pepper
1. Whisk together the flour, soda and table salt.
2. Cream butter, sugars and vanilla.
3. Beat in eggs, one at a time, for 10 seconds after each egg.
4. Beat in flour mixture, in three additions. Stir in butterscotch chips.
5. Melt 1 T butter in small skillet. Toast pine nuts carefully (they burn easily). Remove from heat when butter is brown and foamy, and pine nuts are golden. Let cool a few minutes and then add salt and pepper. Add this mixture to cookie batter, making sure to scrape the pan to get all the seasoning.
6. Line a cookie sheet with parchment paper. Using a melon scoop, deposit 1 T dough an inch apart on cookie sheet (cookies will spread).
7. Bake in 375 oven for 8 minutes until golden. Remove from oven and let stand 3-4 minutes before removing from parchment paper. Continue to cool on wire racks.