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Butternut Cookies

One of those classic sweets that subtly wins people over with its simplicity and buttery, nutty flavor is butternut cookies. They are soft, have a hint of crunch around the edges, and are dusted with powdered sugar. They are ideal for the holidays, but they are simply too delicious to be saved for just one time a year.
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Course: Baking, Dessert, Snack, Treat
Cuisine: American
Ingredients Method

Ingredients
  

For the Cookies:
  • ¾ cup + 1 tablespoon butter softened
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 1¾ cups all-purpose flour
  • 1 6 oz package butterscotch chips
  • 1 cup finely chopped pecans
For the Rum Glaze:
  • 3 cups powdered sugar
  • 3 to 4 tablespoons milk or water adjust for consistency
  • 1 teaspoon rum extract
For the Topping:
  • ½ cup chopped pecans for garnish

Method
 

Make the Dough:
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the salt and flour gradually until a soft dough forms.
  4. Stir in the butterscotch chips and chopped pecans until evenly combined.
Shape and Bake:
  1. Roll dough into small 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
  2. Bake for 12–15 minutes, or until the edges are just lightly golden.
  3. Let cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Prepare the Glaze:
  1. In a medium bowl, whisk together the powdered sugar, milk (or water), and rum extract until smooth.
  2. Adjust the consistency by adding more milk or sugar if needed—the glaze should be thick but pourable.
Glaze and Garnish:
  1. Once cookies are completely cooled, dip the tops into the glaze or spoon it over each cookie.
  2. While the glaze is still wet, sprinkle with chopped pecans for a pretty and flavorful finish.
  3. Let the glaze set before storing or serving.
  4. Enjoy!