Butternuts

Oh wow... these buttery cookies are so delicious. They're crunchy little balls of yumminess. Sort of reminds 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 sprinklin

5 MINUTESPrep

15 MINUTESCook

3 dozenServes

Ingredients

3/4 cup(s) butter, room temperature + 1 Tbsp
1/2 cup(s) powdered sugar
1/4 teaspoon(s) salt
1 3/4 cup(s) all-purpose flour
1 package(s) package butterscotch chips, 6 oz.
1 cup(s) finely chopped pecans

RUM GLAZE

3 cup(s) powdered sugar
3 to 4 tablespoon(s) milk or water
1 teaspoon(s) rum extract

TOPPING

1/2 cup(s) chopped pecans

Instructions

Cream butter with powdered sugar and salt until light and fluffy.
Blend in flour; mix well.
Add butterscotch chips and 1 cup finely chopped pecans.
Mix well by hand.
Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
You can either dip the cookies in the glaze or use a spoon to pour over cookies.
Sprinkle with chopped pecans and allow the glaze to set up.

Nutrition per serving

Calories	136 kcal
Carbohydrates	17 g
Protein	2 g
Fat	7 g
Saturated Fat	3 g
Sodium	77 mg
Fiber	1 g
Sugar	12 g
Cholesterol	12 mg

Recipe from CoconutGravy · coconutgravy.com
Printed September 8, 2026