Cookies made with butternut squash. These are my most frequently requested cookies. At Christmas, I usually bake at least 500 of these. It’s a simple meal that’s packed with flavor!

3/4 cup room temperature butter + 1 tablespoon
a half-cup of sugar powder
1 3/4 cup all-purpose flour 1/4 teaspoon salt
1 pound butterscotch chips, 6 oz.
1 cup pecans, finely chopped
3 tablespoons powdered sugar
3–4 tablespoons milk or water
1 tsp rum extract TOPPING 1/2 c chopped pecans.
Making Butternut Cookies

  1. Cream the butter, powdered sugar, and salt until light and fluffy.
  2. Stir in the flour thoroughly.
  3. Stir in 1 cup finely chopped pecans and butterscotch chips.
  4. Mix thoroughly by hand.
  5. Roll the dough into balls, a little teaspoon at a time. On an ungreased cookie sheet, they are spaced 1 inch apart.
  6. Bake for 15- 20 minutes at 325°F or until firm but not brown. Allow to cool on wire racks.
  7. Prepare the rum glaze. Until smooth, combine the powdered sugar, rum essence, and milk.
  8. Dip the cookies in the glaze or drizzle it over them with a spoon.
  9. Garnish with chopped pecans and lay aside to dry.