Butternuts Recipe

These are my most requested cookie. I usually make at least 500 of these at Christmas. Its a very simple recipe but packed with lots a 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 flavours 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.

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
3 cpowdered sugar
1 tsprum extract
1/2 cchopped pecans
3 to 4 Tbspmilk or water

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.