Nutty Butterscotch Cookies
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 177.44 ml butter, room temperature (plus one tablespoon)
- 118.29 ml powdered sugar
- 1.23 ml salt
- 414.03 ml all-purpose flour
- 170.09 g butterscotch chips
- 236.59 ml finely chopped pecans
-
RUM GLAZE
- 709.77 ml powdered sugar
- 4.92 ml rum extract
- 118.29 ml chopped pecans
- 44.37-59.16 ml milk
directions
- Cream all of the butter with powdered sugar and salt till 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 degree oven for 15 minutes or until firm but not brown.
- Let cool on wire racks.
- Mix rum glaze 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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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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