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Rum Butternut Cookies

Makes 48 cookies

This is a shortbread style cookie which has butterscotch and salted caramel chips as well as pecan and walnuts is great with a cappuccino or tea. Great addition to our Christmas cookie platter.


1 ½ cup butter at room temperature

1 cup icing sugar

½ tsp salt

3 ½ cups flour

½ cup finely chopped pecans

½ cup finely chopped walnuts

1 tbsp rum

2 cups butterscotch chips

½ cup salted caramel chips

Rum Glaze Ingredients

3 cups icing sugar

4 tbsp rum

5 tbsp milk

½ cup finely chopped walnuts


  1. Preheat oven 340°F

  2. Cream butter, sugar and salt in stand mixer

  3. Stir in flour until well mixed

  4. Using wooden spoon stir in nuts and rum

  5. Add chips and using your hands combine everything together well

  6. Make 1 inch balls by hand or use a medium ice cream scoop and place on ungreased baking sheet

  7. Bake for 15 minutes or until firm but not brown

  8. Let cool on wire racks

  9. Make rum glaze by whisking together all ingredients until smooth

  10. Use brush to heap some icing on each cookie

  11. Top with finely chopped walnuts

  12. Let icing set before putting in seal tight container and freeze


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