Salted Pecans: Preheat oven to 325°F. Toss 1/2-pound of pecans with 2 teaspoons melted butter and generous 1/2 teaspoon sea salt. Bake on a rimmed cookie sheet for 10 minutes, toss and bake an additional 5-10 minutes until the pecans are toasted and brown. Set aside to cool.
Blondies: Preheat oven to 350°F. Lightly grease a 9×13″ pan and line with a parchment sling.
Melt butter in a small saucepan and set aside to cool slightly.
Whisk together flour, baking powder and salt in a medium bowl.
Add sugars to the melted butter and whisk to combine – the mixture should be warm but not hot. Add eggs, one at a time, whisking to combine. Add vanilla and stir.
Add salted pecans and butterscotch chips to the flour mixture. Pour butter/sugar mixture over flour mixture and fold with a rubber spatula until evenly combined.
Pour into prepared pan, spreading evenly to the edges.
Bake at 350°F for 35-40 minutes, or until the top of the blondies are evenly browned. Immediately sprinkle with coarse sea salt.
Preheat oven to 350°F. Lightly grease a 9″x13″ baking pan. Line with a parchment sling so the long sides of the pan have excess parchment hanging over.
In a medium saucepan melt the butter and brown sugar together until the sugar has dissolved. Remove the pan from heat and stir in the tahini and the sea salt – the mixture may look a little broken, which is okay. Let cool slightly. Whisk in eggs, one at a time until fully combined. Whisk in the vanilla extract.
Stir together the flour and baking powder. Fold the flour into the tahini mixture until there are no streaks. Pour into the prepared pan, spread evenly, and sprinkle with the sesame seeds.
Bake for 20-25 minutes, until the top is lightly browned and the center has firmed up.
Let cool completely then refrigerate for at least an hour (otherwise the bars may crack) before lifting out of the pan and cutting into squares.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Combine flour, baking powder, sugar and butter in the mixer with the paddle attachment. Mix on low for a few minutes until the butter is incorporated.
Whisk eggs together in a small bowl and pour into the flour mixture. Mix until incorporated.
Form into balls using a cookie scoop or spoon, using about 2 tablespoons of dough per ball. Slightly flatten each ball with a flat-bottomed glass dipped in granulated sugar. Make an indentation in the center of the cookie using your finger or a teaspoon. Don’t sweat the cracks, unless the jam will leak out, then fix the crack. Fill indentation with jam.
Bake for 15-20 minutes, the cookies are just starting to brown. Rotate the cookie sheets halfway through baking.
Let cool completely before storing, but be sure to eat one warm first. These keep well for many days.
*These are soft molasses cookies – they do not snap.
3/4 cup unsalted butter
1 cup brown sugar, firmly packed
1/4 cup molasses
2 1/4 cup + 2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 rounded teaspoon ginger
Cream butter and brown sugar until very light and fluffy, scraping the bowl as needed. This can take up to 10+ minutes if your butter is cold. Be patient. Make sure the mixture is totally uniform in color with no dark streaks. Whisk together flour, baking soda and spices in a medium bowl. When butter and sugar are ready, beat in egg and molasses. Stir in flour mixture until combined.
Scoop the dough into balls and place on a lined cookie sheet or container that will fit in your refrigerator. Cover and let them chill in the refrigerator for at least an hour or up to overnight. Or freeze the scooped dough balls for up to 2 months (or something like that).
When ready to bake: Preheat oven to 350°F. Roll each dough ball completely in granulated or Turbinado sugar, place on lined baking sheet about 2 inches apart and bake for 12-15 minutes until just barely starting to brown on the outside. Baking time will vary depending on the size of your dough balls and if you are baking from the refrigerator or the freezer.