Butternut Cookies
These butternut cookies are soft and chewy with the crunch of chopped pecans and topped with a sweet and crunchy rum pecan glaze.
Servings 32 Cookies
Calories 125kcal
Equipment
- mixing bowls
- baking sheet
- Electric mixer
- cooling rack
Ingredients
- ½ cup powdered sugar
- ¾ cup butter softened
- ¼ teaspoon salt
- 1 ¾ cup flour
- 6 ounces butterscotch chips
- 1 cup chopped pecans
For the glaze
- 3 cups powdered sugar
- 4-5 tablespoons milk
- 1 teaspoon rum extract or vanilla
- ½ cup finely chopped pecans
Instructions
- Preheat the oven to 325 degrees.
- In a medium sized bowl, cream together the butter, sugar and salt.
- Once it is light and fluffy, add in the flour and mix.
- Next, add the pecans and butterscotch chips and mix to just to fully incorporate the chips and nuts evenly throughout the dough.
- Scoop into small balls, large teaspoon in size, and place on a baking tray about an inch apart.
- Place in the oven and bake for 12-15 minutes until just slightly brown on the bottom edge.
- Do not overbake.
- Remove and allow to cool before adding the glaze.
- To make the glaze, place the powdered sugar, extract of choice and slowly whisk in enough milk to create a runny consistency for the glaze.
- Either dip the tops of the cookies in the glaze, or spoon over the tops of each cookie and sprinkle a bit of finely chopped pecans on top.
- Place any leftovers in an airtight container for up to 3 days.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1g | Calories: 125kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 32mg | Fiber: 1g | Sugar: 18g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 13mg | Iron: 0.4mg