• 3/4 cup butter, room temperature + 1 tablespoon
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 6 oz package butterscotch chips
  • 1 cup finely chopped pecans

Rum Glaze:

  • 3 cups powdered sugar
  • 1 teaspoon rum extract
  • 1/2 cup chopped pecans
  • 3 to 4 tablespoons milk or water


  1. Cream 3/4 cup of butter with powdered sugar and salt until the mixture is light and fluffy.
  2. Blend in the all-purpose flour, mixing well until a dough forms.
  3. Add the butterscotch chips and 1 cup of finely chopped pecans to the dough, and mix them in evenly.
  4. Shape the dough into small balls, using about a scant teaspoonful of dough for each. Place these balls about 1 inch apart on an ungreased cookie sheet.
  5. Bake the cookies in a preheated 325°F (163°C) oven for about 15 minutes. The cookies should be firm but not brown when done.
  6. Let the cookies cool on wire racks.
  7. Now, let’s make the rum glaze. In a separate bowl, mix together 3 cups of powdered sugar, 1 teaspoon of rum extract, and 3-4 tablespoons of milk or water until you have a smooth glaze.
  8. You have two options for applying the glaze to the cookies: You can either dip each cookie into the glaze or use a spoon to pour the glaze over the cookies.
  9. After applying the glaze, sprinkle the cookies with the remaining chopped pecans.

Enjoy your delicious Butternut Cookies!


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