Butternut Cookies. These are my most requested cookie. I usually make at least 500 in Christmas. It’s a very simple recipe but packed with lots of flavors!
Oh wow… these buttery cookies are so delicious. They’re crunchy little balls of yumminess. Sort of remind us of a Mexican cookie (but even better!). The butterscotch chips are a bonus; they add so much flavor. Drizzling with the rum glaze and sprinkling with chopped nuts add an extra pop of flavor. A fantastic cookie for your holiday cookie tray. But, they’re so good you’ll find excuses to make these often.
INGREDIENTS:
- 3/4 cbutter, room temperature + 1 Tbsp.
- 1/2 cpowdered sugar
- 1/4 tspsalt
- 1 3/4 call purpose flour
- 6 ozpackage butterscotch chips
- 1 cfinely chopped pecans
- RUM GLAZE
- 3 cpowdered sugar
- 1 tsprum extract
- 1/2 cchopped pecans
- 3 to 4 Tbsp milk or water
DIRECTIONS:
1-Cream butter with powdered sugar and salt til light and fluffy.
2-Blend in flour, mix well.
3-Add butterscotch chips and 1 cup finely chopped pecans.
4-Shape dough, a scant teaspoonful at a time, into balls.
5-Place 1 inch apart on ungreased cookie sheet.
6-Bake in 325′ oven for 15 minutes or until firm but not brown.
7-Let cool on wire racks.
8-Make rum glaze. Mix the ingredients until smooth.
9-You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.
This recipe is even better than the restaurant version, my hubby loves it
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