I love those recipes that we all grew up with, they are just too good to miss out on.Butternuts are cousins of our local black walnuts, only they are a lot easier to crack and they taste a lot milder. They also tend to crack in a cool “wing” pattern, which looks neat. I don’t know of anyone who sells butternuts, but the good news is that these cookies are just as good with black walnuts and even regular, store-bought walnuts. Pecans are a great choice, too.
3/4 cbutter, room temperature + 1 Tbsp.
1/2 cpowdered sugar
1 3/4 call purpose flour
6 ozpackage butterscotch chips
1 cfinely chopped pecans
3 cpowdered sugar
1 tsprum extract
1/2 cchopped pecans
3 to 4 Tbsp milk or water
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.