COOKIES
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 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.
5 MINUTESPrep Time
15 MINUTESCook Time
3 dozenServes
Overview
Ingredients
Instructions
Notes
Comments & Reviews (0)
Ingredients
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.
Ingredients
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.
Chef's Tip
No notes for this recipe yet.
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