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