Most Helpful Reviews For Butternuts Recipe
OMG, these may be the best cookies I’ve ever had. Certainly the best cookies I’ve ever made. Soooooooooo gooooooooood! And easy. That’s always a plus. This is going to be a new Christmas cookie staple for me.
I included these in the cookie tins I give to my neighbors for Christmas. Two people told me how great they are, and one requested that I make another batch of just these for her. I happen to think they’re pretty good too!
I made these cookies because my wife LOVES butter pecan cake and that flavor is in these cookies. The few changes that I made were, toast your pecan bits, 1 tablespoon of melted butter for 1 cup of nuts, 350 degrees for 15 minutes, stirring every 5 minutes. This process really enhances the flavor of your pecans. I also started with a full cup of room temperature butter and creamed only the butter first before adding everything else. I used Captain Morgan in the glaze and the 4 dozen “small scoop’ cookies disappeared in 2 days. MELT IN YOUR MOUTH! Truly a keeper.
I tried this recipe and say it’s Family Tested & Approved (y)
Very easy recipe. I didn’t have rum extract so I used Maple and they were great! This will be a keeper for sure.
I made these over the weekend and they are delicious! A little dry if you bake them too long but they put me on mind of wedding cakes (cookies).
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.