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.
Ingredients
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
Directions
Preheat oven 340°F
Cream butter, sugar and salt in stand mixer
Stir in flour until well mixed
Using wooden spoon stir in nuts and rum
Add chips and using your hands combine everything together well
Make 1 inch balls by hand or use a medium ice cream scoop and place on ungreased baking sheet
Bake for 15 minutes or until firm but not brown
Let cool on wire racks
Make rum glaze by whisking together all ingredients until smooth
Use brush to heap some icing on each cookie
Top with finely chopped walnuts
Let icing set before putting in seal tight container and freeze
Sprinkle with icing sugar Ingredients Add flour to butter sugar mix Stir in nuts and rum Using hands mix in chips Make one inch balls Lay on ungreased baking sheet Ready to place on wire rack Cool on rack Glaze ingredients Whisk together all ingredients Brush heap of icing on cookie Sprinkle with walnuts Let icing set Ready to eat cookies Flaky Rum Butternut cookie
Comments