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Butternuts Recipe

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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).

Ok, I made these again. Double batch, extra butter and finely chopped walnuts this time. I also mixed finely chopped nut in the glaze. I love this cookie. It is so easy to make and everyone who I give them to really like them. I used a hand mixer the entire process.
I made these tonight doubled the recipe and they turned out great. I was a bit concerned because the dough was very dry but the heat of your hands made them come together. I did use real rum and rule of thumb was 2 to 1. if tevioe calls for 2 tsp of extract use 1 tsp of real rum. However I used the same amount as called for and it was great! I didn’t double the glaze and it was still more than enough for the doubled batch. I also added much more milk than called for in the recipe. Add the nuts quickly because the glaze drys fast and they won’t stick. I’m also hosting a 2nd Christmas cookie exchange brunch this weekend and while my exchange cookies are all made I will out these out with deserts and see what they think. I didn’t think I would like them but wanted to make something different and I was surprised and how much I enjoyed them!

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 Tbspmilk 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.

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