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.