These are my most requested cookies. I usually make at least 500 of these at Christmas. Its a very simple recipe but packed with lots of flavor! I love a good cookie, and since most are easy to pull off I feel pretty confident making them even with my limited baking skills. This recipe is one of the easiest I know of, and is so damn good I ended up making them about a dozen times before I posted this recipe. Research, ya know… These cookies are a little softer and chewier than the mass-produced version you can find at the supermarket, Arnott’s Butternut Snap Cookies. But the lovely BUTTER and cocoNUT flavors that give Butternut Snap Cookies their name are unmistakable in this homemade version and make them irresistible. You’ve been warned!
Butternuts are cousins of our local black walnuts, only they are a lot easier to crack and they taste a lot milder. They also tend to crack in a cool “wing” pattern, which looks neat. I don’t know of anyone who sells butternuts, but the good news is that these cookies are just as good with black walnuts and even regular, store-bought walnuts. Pecans are a great choice, too.
RECIPE INGREDIENTS:
3/4 cbutter, room temperature + 1 Tbsp.
1/2 cpowdered sugar
1/4 tspsalt
1 3/4 call purpose flour
6 oz package butterscotch chips
1 cfinely chopped pecans
RUM GLAZE
3 cpowdered sugar
1 tsprum extract
1/2 chopped pecans
3 to 4 Tbspmilk or water
Directions
1 Cream butter with powdered sugar and salt until 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 the cookies. Sprinkle with chopped pecans.