I love cookies that are out of the ordinary and these butternuts certainly fit the bill. I love how they are bite-size, too. You can pop ’em in your mouth like candy. They make wonderful Christmas gifts. Place them into a decorative tin with waxed paper and there you go! Or, if you are a hungry little gapher such as myself, you can make a batch and hoard them in your kitchen pantry.
She’s right. Everyone will eat these delicious little butternut cookies up so you had better make a double batch.
1/2 c Domino powdered sugar
1 c finely chopped pecans
3 c powdered sugar
1 tsp rum extract
1/2 c chopped pecans
3 to 4 Tbsp TruMoo milk or water
Cream butter with powdered sugar and salt til light and fluffy.
Blend in flour, mix well.
Add butterscotch chips and 1 cup finely chopped pecans.
Shape dough, a scant teaspoonful at a time, into balls.
Place 1 inch apart on ungreased cookie sheet.
Bake in 325′ oven for 15 minutes or until firm but not brown.
Let cool on wire racks.
Make rum glaze. Mix the ingredients until smooth.
You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.
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Quick Tip: Add these butternut cookies to your holiday dessert list.
Thank you to Kitchen Monki for this wonderful photo.